Green Chickpeas In Tomato Coconut Curry.
One of my favorite curries to make when I am running low on time. This does not have onion and garlic but I promise you wouldn’t miss that at all. Loaded with flavours and deliciousness, this is a great accompaniment with steamed rice or Indian flatbreads like phulkas and parathas.
How to make this –
1 cup green chickpeas/choliye/hara chana (substitute with dried kale chane if hare chane is not in season; soak kale chane overnight though).
2 medium sized tomatoes – chopped
1-2 green chillies
4-5 Curry leaves
1/4 tsp Hing (asafoetida)
1 tsp cumin seeds
3 tbsps fresh or frozen coconut – scraped/grated, a little more to garnish
3 tbsps coriander leaves – chopped, a little more to garnish
Salt to taste
3/4 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp sugar (optional but recommended)
3 tbsps cold pressed safflower oil (use any cooking oil)
In a pressure cooker, heat oil and sizzle the cumin seeds and bloom the hing. Add green chillies and sauté for a min.
Mix in the curry leaves and tomatoes. Add salt and sauté until the tomatoes start turning mushy. Tip in the coconut and mix everything well.
Cook everything until the tomatoes turn mushy and add all the dry spice powders except garam masala. Throw in the coriander leaves too.
Mix in the green chickpeas and let it cook for a min. Pour in 1.5 – 2 cups water and let it come to a boil.
Now pressure cook it to upto 1 whistle and let the steam release naturally (3-4 whistles if using kala chana as the substitute). Open the lid and add the garam masala while it’s still piping hot. I usually switch on the flame again and cook it for another few seconds after adding garam masala.
Garnish with some coriander leaves and scraped coconut.
Serve with steamed rice or phulkas/parathas.
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