Garbanzo beans or chickpeas is known as Kabuli chana in Hindi and Velutha Kadala in Kerala. Chickpeas has good nutrients and a lot of health benefits. It's a good source of protein, zinc, folate, vitamin E, potassium, dietary fiber and iron. Contains soluble fiber which helps in lowering cholesterol and helps in stabilizing Blood Sugar. It's low in fat.This curry is delicious with batura. It also pairs well with chappathi, puri Rice, Puttu, Uppumavu etc.
Ingredients :
White Chickpeas (soaked overnight in water) : 1 and 1/2 cups
Potato : 2 medium, cubed
Onion (sliced) : 1 large
Ginger Paste : 1 tsp
Garlic Paste : 1 tsp
Tomato (sliced) : 1 large
Green Chillies (slit) : 2
Coconut : 1/2 cup, cut into small pieces
Mustard Seeds : 1/2 tsp
Chicken Masala Powder : 1 tbsp
Red chilly powder : 1/2 tsp
Coriander Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Salt to taste
Oil : 2 tbsp
Curry Leaves : A spring
Method :
Soak the Chickpeas overnight or for at least 4 hours. Wash the chickpeas and drain the water.
Pressure cook the chickpeas with salt, a pinch of turmeric for around 20 minutes. Add enough water so as to cover the chickpeas.
Heat 2 tbsp oil in a wok fry coconut pieces with a pinch of salt until brown.
In the same oil add musturd seeds when seeds are splutter then add sliced onions and saute till the onions are translucent.
Add slit green chillies, chopped tomatoes and curry leaves and saute till the tomatoes are cooked well.
Next add ginger paste and garlic paste and saute for a minute.
Then dd turmeric powder, chilly powder, coriander powder, meat masala powder, fried coconut pieces and saute for two minutes.
Add the pressure cooked chickpeas along with the leftover water from the cooker. Add more water required to make enough gravy.
Cover and cook on low flame for another 10-15 minutes, till the gravy is thick and finely coated on the chickpeas.Sending this to Kaveri's "Kerala Kitchen" event and Sukanya's "Cooking With Seeds : Chickpeas" event, Amy's "Hot & Spicy Treats" event
Ingredients :
White Chickpeas (soaked overnight in water) : 1 and 1/2 cups
Potato : 2 medium, cubed
Onion (sliced) : 1 large
Ginger Paste : 1 tsp
Garlic Paste : 1 tsp
Tomato (sliced) : 1 large
Green Chillies (slit) : 2
Coconut : 1/2 cup, cut into small pieces
Mustard Seeds : 1/2 tsp
Chicken Masala Powder : 1 tbsp
Red chilly powder : 1/2 tsp
Coriander Powder : 1 tsp
Turmeric Powder : 1/2 tsp
Salt to taste
Oil : 2 tbsp
Curry Leaves : A spring
Method :
Soak the Chickpeas overnight or for at least 4 hours. Wash the chickpeas and drain the water.
Pressure cook the chickpeas with salt, a pinch of turmeric for around 20 minutes. Add enough water so as to cover the chickpeas.
Heat 2 tbsp oil in a wok fry coconut pieces with a pinch of salt until brown.
In the same oil add musturd seeds when seeds are splutter then add sliced onions and saute till the onions are translucent.
Add slit green chillies, chopped tomatoes and curry leaves and saute till the tomatoes are cooked well.
Next add ginger paste and garlic paste and saute for a minute.
Then dd turmeric powder, chilly powder, coriander powder, meat masala powder, fried coconut pieces and saute for two minutes.
Add the pressure cooked chickpeas along with the leftover water from the cooker. Add more water required to make enough gravy.
Cover and cook on low flame for another 10-15 minutes, till the gravy is thick and finely coated on the chickpeas.Sending this to Kaveri's "Kerala Kitchen" event and Sukanya's "Cooking With Seeds : Chickpeas" event, Amy's "Hot & Spicy Treats" event
Serve with hot rice or chappathis.
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