Kabuli Chana Chettinaad

Ingredients 

• 1 1/2 cups chickpeas, soaked overnight and pressure cooked
• 5 tablespoons oil
• 6-8 dried red chillies
• 1/2 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds (saunf)
• 1 inch cinnamon
• 3 green cardamoms
• 2 cloves
• 1 star anise
• 1/2 teaspoon mustard seeds
• 2 tablespoons poppy seeds (khuskhus/posto)
• 2 tablespoons scraped fresh coconut
• 1 1/2 inches ginger, roughly sliced
• 5-6 garlic cloves
• 10-12 curry leaves
• 1 large onion
• 3 medium tomatoes ,chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste

Method

1. Heat 2 tbsps oil in a non stick pan, add red chillies, cumin seeds, coriander seeds, fennel seeds, cinnamon, green cardamoms, cloves, star anise, mustard seeds, poppy seeds and saute. Add coconut and saute till fragrant. Set aside to cool.
2. Grind with ginger and garlic with a little water. Add the remaining oil in the same pan, add curry leaves and onions and saute till onions are soft.
3. Add tomatoes and continue to saute. Add turmeric powder, red chilli powder and saute till tomatoes become soft.
4. Add chickpeas, ground masala and mix well. Add ½ cup water and salt and simmer for 3-4 minutes. Serve hot.

Nutrition Info