Kadala Curry Recipe | Channa Masala Gravy | Chickpea curry

Ingredients:

Chickpeas (Kadala)- 1 cup Water - 4 1/2 cup (for soaking chickpea)

For cooking chickpea

Water - 3 cups Turmeric powder - 1/4tsp Salt - 1/2 tsp Crushed garlic - 3 no

For curry

Ginger - 1 medium size Garlic - 1 bulb Curry leaves - a few Tomato - 1 no Coconut oil - 2 to 3 tbsp Onion - 2 no Pink salt - a little (you can use regular salt, here I used both)  Turmeric powder - 1/4tsp   Kashmiri chilli powder - 1 tsp Fennel seed powder - 1/4 tsp Coriander powder - 2 tbsp Garam masala powder - 1 tsp Grated coconut - 1/4 cup

Method:

In a bowl, add chickpea and water. Soak for about 8 to 9 hours (overnight). Next day, rinse the chickpea thoroughly. Add the cleaned chickpea, turmeric powder, crushed garlic, and salt in a pressure cooker. Cook for about 5 to 6 whistles on medium flame. Meanwhile grind the ginger, garlic, and curry leaves and keep aside. For making tomato paste, add tomato in a grinder and blend smoothly. Keep aside. In a pan, add coconut oil. When oil becomes hot, add onion, crushed ginger garlic with curry leaves, and a little pink salt. Cook until translucent. Add tomato paste and cook for about 2 mins. Add turmeric powder, kashmiri chilli powder, pepper powder, fennel seed powder, coriander powder, garam masala powder. Mix well. Stir until raw smell goes. Add cooked chickpeas including water, grated coconut and salt to taste. Stir well. Close the lid and cook until the gravy becomes thick. Stir occasionally.  Serve kadala curry hot with puttu/appam/ idiyappam / steamed rice / rotis / pooris.   Note: Adjust the spice level according to your taste.