Thanks to my mom, every time I make the Chickpeas using this recipe I get loads of praise and that too from all genders! You try once and you will never stop making it ever….
Black chickpea – 1 cup
Turmeric – ½ tsp
Red chilli powder – 1 tsp
Coconut shavings – ½ cup
Coriander seeds – 2 tbsp
Garlic flakes – 2-3 nos
Dry red chilli – 2 nos
Black peppercorn – 3-4 nos
Onion – 1 small (finely chopped)
Curry leaves – 1 sprig
Ginger – 1 inch (finely chopped)
Tomato – 1 medium (finely chopped)
Oil – 1 tbsp
Coriander leaves – for garnish (finely chopped)
- Soak chickpea over night and pressure cook in the morning with turmeric and red chilli powder for upto 4-5 whistles.
- Fry in 1 tsp oil – coconut shaving, coriander seeds, red chilli, pepper and garlic and set aside to cool. Once at room temperature grind to a smooth paste in a grinder adding little water.
- Open the cooker and add ginger. Now cook in open (cooker)
- Add chopped tomatoes and stir.
- Once tomatoes turn tender add the ground paste. Stir
- In a separate pan add remaining oil and heat.
- Tip in onions and curry leaves and sauté till onions turn dark brown.
- Add the fried onions to the chickpea and let it boil
- Garnish with coriander leaves
- Serve with puttu or chappati (Indian bread)
Normally, people don’t add coriander, but I just love the flavor. I am a big fan of fresh coriander so much so the Q teases me by picking up only coriander leaving vegetables when we walk in to a local super market! There was a time even the super market guys specially asked me if I needed coriander!!
Anyways… you do try it and leave me a feedback!
I am off home…hopefully will come back with more recipes from my mom 🙂
Till next time …happy cooking!
contributor of the recipe…Jayalakshmi ….my super mom
Akshayapatram 