Ingredients
- Brown chickpeas/kadala- 1/2 cup
- Grated coconut-1/4 cup ( heaped)
- Onion sliced- 1 nos
- Shallots- sliced- 5 to 6 nos
- Tomato sliced- 1 medium sized
- Green chilies-cut into two- 2 nos
- Ginger chopped- 1 tsp
- Garlic chopped- 1 tsp
- Kashmiri chili powder-1 1/2 tsp( or to taste)
- Turmeric powder- 1/2 tsp
- Coriander powder- 2 tsp
- Garam masala powder-1/2 tsp
- Fennel powder-1/2 tsp
- Water-1 and 1/4 cup (or as required)
- Curry leaves-few
- Salt to taste
For tempering
- Mustard seeds-1/2 tsp
- Curry leaves- 1 sprig
- Dried red chilies- 2 nos
- Shallots sliced-5 to 6 nos
- Coconut pieces- 1to 2 tbsp
- Oil- as required
Method
- Soak chickpeas in water for 8 hours ( or overnight)
- In a pan dry roast grated coconut over medium low flame,until it turns to a reddish brown color.Allow this to cool slightly and grind to form a smooth paste,adding very little water.(UPDATE:For a better flavor avoid using water,if you are finding it difficult to grind it into a paste ,just powder it finely .That will also work great.)Keep this aside.
- In a pressure cooker combine together drained chickpeas and rest of the ingredients listed under 'To pressure cook'.Cook until it is done( for about 15 to 20 minutes).
- Open the pressure cooker after releasing steam pressure .Add the roasted coconut paste( add more hot water,only if you require more gravy).Simmer for 5 to 6 minutes.
- For tempering,heat oil in a pan and add mustard seeds,let it splutter.Add curry leaves,dried red chilies,shallots and coconut pieces.Saute until it turns golden brown.Pour this over the curry.Mix well and serve hot with puttu.
Notes:
- For best results ,do not use water while grinding the roasted coconut.
- You can avoid green chilies and use 1 tbsp kashmiri chili powder instead,for a better color.
