Am making this chickpea masala in a different style...Have a look
Chickpeas – 2cups
Oil – 4 -5 tbspn
Mustard seeds – 1/2tspn
Curry leaves – 2 spring
Fennel seeds(perumjeerakam) – 1/2tspn
Cardamom – 2-3
Cloves – 5
Cinnamon – a medium stick
Chopped onions – 2
Chopped garlic – 2 cloves
Chopped ginger – 1tbspn
Green chilli – 2
Chopped tomato - 1 big
Turmeric powder – ¾ tspn
Chilly powder – 1 tbspn
Coriander powder – 2 tbspn
Curry masala – ½ tspn
Thick Coconut milk – ½ cup
Salt – as required
1.Soak the dried chickpeas overnight.
2.Heat oil in a pan,add mustard seeds , when it splutters , add all the spices cardamom,cinnamon,cloves,fennel seeds and curryleaves.
3.Add chopped onions,add salt and cook till it turns golden brown.
4. Add chopped ginger , garlic and green chilli,when it is done add the chopped tomatoes.
5. Add all masala powders and cook till the oil starts appearing.
6.Add 1/4cup water to bring the masalas together and mix well. Switch off the stove and let it cool.
7. Grind the masala to a smooth paste, by adding a little water.
8.Now in a pressure cooker add the chickpeas with sufficient water and the ground paste and mix it.Allow it to cook till it is done.(it takes 6 whistles to be done)
9.When it is completely done,open the pressure cooker ,now you will get a nice fragrance of masalas…
10.Cook uncovered it for sometime so that the gravy thickens,if you want you can mash some of the peas,so that it will get thickens.
11.Add the thick coconut milk and let it boil for few more minutes.Adjust the consistency according to your taste.
10.Garnish with curry leaves or coriander leaves.Linking to : Foodomania’s Christmas Cook-Off Contest