Channa gravy | chickpeas gravy
Channa gravy or chickpeas gravy is an awesome Kurma to go with any Roti or Pulao. It is prepared by dry roasting the coconut and other spices
Servings: 4
Calories:
Standard 1 cup measures 240 ml
Equipment
- Pressure Cooker
Ingredients
- 1 cup Channa/Chickpeas
- 1 cup Water
- 1 Onion medium sized
- 1 Tomato medium sized
- 2 tbsp Chilli powder
- 1 tbsp Corriander powder
- Salt To taste
- ¼ tsp Turmeric Powder
To Grind:
- ½ cup Frshly Grated Coconut
- 1 tbsp Cumin/Jeera Seeds
- 1 spring Curry leaves
To Temper:
- 3 Dry Red Chilli
- 1 tsp Mustard seeds
- 1 tsp Cumin/Jeera Seeds
- 1 spring Curry leaves
- 1 tbsp Oil
Instructions
- Soak the Chickpeas over night or about 6 hours in water , Take the soaked chickpeas in a pressure cooker add in tomato , onion ,Curry leaves, Water and pressure cook for about 4-5 whistles or till the chick peas or cooked.
- Wait till the pressure get released all by itself and then open the pressure cooker and add in the Chilli powder ,coriander powder ,Salt and Turmeric powder along with the cooked chickpeas in the pressure cooker itself. If required some water also could be added to increase the gravy quantity.
- Now in a blender add in the ingredients under “To grind” table along with little water and grind everything to form a fine paste. Now add in the ground coconut paste into the pressure cooker and mix well.
- Keep the pressure cooker in a medium flame and cook till all the ingredients are combined ,and the gravy is thickened .In a tadka pan add in the ingredients under “To Temper” table and prepare a tadka and pour in the gravy. Tasty Chick peas gravy is ready.
Notes
- Chickpeas gravy can be served with roti, puri, Idly, Dosa, Appam, Idiyappam. It is a complete all-rounder. It tastes equally good with all.
- If you forget to soak you chick peas, you can also soak it in hot water for about 3 hours.
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