Kondakadalai kuzhambu/ Chickpeas gravy/ Channa kurma

           This recipe is a delightful combination with dosa, idli and rice. Chickpea, also known as Bengal gram or channa is a very good source of protein. Cooked chickpeas can be added  in salads and stews and can be ground into gram flour and it is mostly used in Indian cuisine. It also has rich essential amino acids. 

            

Ingredients

Kondaikadalai/ chickpeas- 1 cup
Onion- 1
Tomato- 1
Pepper corns- 1 tsp
Fennel- 1 tsp
Cumin- 1 tsp
Curry leaves- 2 sprigs
Coconut- 1/4 cup
Chilli powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/4 tsp
Garam masala- 1/4 tsp
Cinnamon- 1 inch
Oil- 2 tbsp
Coriander leaves
Salt

Method

• Soak the chickpeas overnight and pressure cook it for about 5 to 6 whistles till soft and keep aside.
• To make the masala, heat oil in a pan and put in cinnamon, fennel, cumin, pepper corns and curry leaves and saute for 2 minutes.
• Then add in the sliced onions and saute till brown and add in tomato and cook till mushy.
• Then put in all the spice powders and saute keeping flame low.
• Add in the coconut and mix well. Let it cool completely and blend along with a handful of chickpeas into a smooth paste.
• To make the gravy, heat up 1 tbsp of oil in a pan, add in few roughly chopped onion and fry it.
• Add the curry leaves, and the masala and mix well.
• Add the cooked chickpeas and add the required water as per the consistency you need.
• Bring it to boil after checking the seasoning and let the gravy thicken.
• Add the garam masala and mix well. Garnish with coriander leaves.