Home Style Indian Cooking

Serves : 3 Persons
Preparation Time: 25 mins
Cooking Time : 30-35 mins

Ingredients
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1. Pre- soaked Black Chickpeas - 1 Cup
2. Garlic - 3 Cloves
3. Ginger - 1 Inch
4. Large Onion - 1 (Chopped)
5. Tomato - 1 (Chopped)
6. Shredded Coconut - 1 Tsp.
7. Cashews - 6 nos.
8. Fennel Seeds (Sombu) - 1 Tsp.
9. Chilli Powder - 1 Tsp.
10. Coriander Powder - 1 Tsp.
11. Salt to Taste
12. Turmeric Powder - 1/2 Tsp.
13. Coriander Leaves to garnish
14. Cooking Oil - 2 Tsp.
15. Garam Masala - 1/2 tsp. (Optional)



Method :
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1. Crush the 3 cloves of Garlic & 1Inch of Ginger and make it to paste

2. Grind the 1 Tsp. of Shredded Coconut, Cashews (6 nos), 1 Tsp. of Fennel Seeds and make it to paste

3. Prepare Black Chickpeas:
~Soak the Chickpeas over night or soak it for 7 - 8 hrs.
~Add 1 cup of pre-soaked Black Chickpeas, 1 cup of water, 1 Tsp. of Salt to the pressure cooker. Let it cook for 10-15 mins.

4. Prepare the Masala:
~Heat 2 Tsp. of cooking oil in the pan. Add 1 chopped large onion and fry it till it becomes transparent. This will take 10 mins. Add 1/2 Tsp. of salt to speed up the cooking.
~Add Ginger Garlic paste and fry it for 5 more mins or until the raw smell disappears.
~Add 1 chopped Tomatoes. I use vine Tomatoes as it gets cooked soon. Cook it for another 6 mins.
~Add dry masala powders one by one. Add 1/2 Tsp. of Turmeric Powder, 1 Tsp. of Chilli powder, 1 Tsp. Coriander powder and cook it for another 2 mins.

Tip: At this point add little water to prevent the masala gravy sticking to the bottom of the pan.

5. Blend:
~Add Black Chickpeas to the masala and blend it well. Let it cook for 10 more mins.
~Add Coconut, Fennel seeds and Cashews paste to the gravy. Let it boil for 5 more mins.

6. Optional:
~Add 1/2 tsp. of Garam Masala Powder to the Curry.

7. Garnish:
~Finally Garnish it with coriander leaves.

Tasty, Healthy Black Chickpeas Curry is ready to serve. It goes well with Rice, Dosa, Chappathi and Poori.