Kabuli Chana (Chickpeas (white)) Ros or Kabuli Chana (Chickpeas (white)) in Coconut Gravy

Ingredients

2 Cups of Kabuli Chana (Chickpeas (white)), Boiled
1 Tbsp Chana Masala or Garam Masala
1/2 Tbsp Haldi or Turmeric Powder
1 Tbsp Coriander Seeds
1 Tbsp Ginger Garlic Paste
1 Medium Sized Onion, Chopped
1 Medium Sized Tomato, Chopped
2 Medium Sized Green Chilies, Slit
1 Tsp Mustard Seeds
1 Tsp Jeera or Cumin Seeds
1/4 Cup Coconut, grated
3 - 4 Tbsps Oil
Salt as per requirement
3 Strands of Curry Leaves
Water as per requirement

Servings / Time

5 Persons / 1 hour 30 minutes

Preparation

1. Soak in 2 cups of Kabuli Chana (Chickpeas (white)) in water for around 8 hours. After soaking add the Kabuli Chana (Chickpeas (white)) to a pressure cooker along with the water and salt and keep on a medium flame for about an hour. Once ready drain off the water if any and allow to cool. Keep aside in a bowl.

2. Chop an onion into pieces also chop a tomato into pieces. Slit the green chilies. Take off the seeds from the chilies. Grate a coconut very fine.

3. Now for the masala, take a nice dry pan and heat the pan, add 1/4 cup of grated coconut, the cut pieces of onion, Garam masala powder or chana masala powder and turmeric powder to the heated pan and roast these added ingredients. Once roasted, allow cooling. Once cooled add all the roasted content to a blender along with 1/4 cup of water to form a nice smooth paste or a masala. Keep aside in a separate bowl.

4. Take a separate vessel, add 3 - 4 tablespoons of oil, heat the oil, once hot add curry leaves, mustard seeds, and cumin or jeera seeds.

Once the mustard seeds begin to crackle, add the masala along with Ginger Garlic Paste and cook till the oil oozes out from the masala. At this stage add tomato pieces and cook till soft.

5. Now add the Kabuli Chana (Chickpeas (white)) and stir-fry for a few minutes till the masala blends well with the Kabuli Chana. Now add some water, salt to taste and allow to cook for around 5 minutes with a closed lid to the vessel and on a medium flame. Once ready put off the flame.

6. Serve hot with rotis or chapatis. Cut some more onion into fine pieces along with a medium sized lime, cut into 4 pieces for the salad to be eaten with Kabuli Chana (Chickpeas (white)) Ros or Kabuli Chana (Chickpeas (white)) in Coconut Gravy.

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