- Chickpeas - 2 cup
- Onion - 2 big
- Tomato - 1
- Green chillies - 2
- Ginger - Garlic Paste - 1 tblsp
- Kashmiri Red Chilly Powder - 1 tblsp
- Coriander Powder - 1 tblsp
- Garam masala powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Coriander Leaves
- Salt as per taste
- Oil - 1 tblsp
- Grated coconut - 1 cup
- Dry red chillies - 2
- Shallots - 5 to 6
Method:
Roast coconut,shallots and red chillies (dont brown it just roast).
Then add the coriander powder to it and saute for a min.
Soak the chickpeas overnight.Pressure cook the chickpeas for 2 whisles.
Keep aside the boiled chickpeas. Don't throw out the water. It can be used in the gravy laterwise.
Heat oil in a pan and add the cloves,cardamon and cinnamon .
Add the onions and sauté until transparent.
Add ginger- garlic paste and green chillies and sauté until raw smell goes off.
Then add the chopped tomatoes to it.
Add turmeric and garam masala powders and required amount of salt.
Add the boiled chickpeas along with the water and cook for 10 min.
Add the ground paste to it and cook for 20 min.
Finally add the coriander leaves and switch off the stove..Serve with aappam ,chappathi etc..
