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Chickpeas Curry/ Chole Curry/ Kondai Kadalai Puzhi Kolambu

tastydelightz by tastydelightz
June 14, 2017
in All recipes, Entree
40
Chickpeas Curry/ Chole Curry/ Kondai Kadalai Puzhi Kolambu

This tangy chole/chickpea curry is a South Indian dish which goes well with rice, roti etc.

Ingredients for roasting and grinding

Coconut Grated – 2 tbsp

Bengal Gram (Chana Dal/ Kadalai Paruppu) – 1tbsp

Cumin Seed (Jeera) – 2 tsp

Tamarind (Imli) – 1 marble size

Curry Leaves – 1 strand

Other Ingredients

Chick Peas (Chole) – ½ cup (cooked)

Oil- 1 tbsp

Fenugreek (Methi) – 1/8 tsp

Mustard Seed (Rai) – ¾ tsp

Black Gram (Urad Dal) – 1 tsp

Curry Leaves – 1 strand

Garlic Peeled – 2 tbsp

Small Onions – 12

Asafoetida (Hing) – 1 pinch

Turmeric (Haldi) Powder – ¼ tsp

Method:

Soak the Chick Peas overnight in water. Drain the water. Wash and rinse them with boiling water. Pressure cook them for 7 to 8 whistles in medium flame till the chick peas are cooked well.

Dry roast all the ingredients in “Ingredients for roasting and grinding” till they become golden brown.

Allow them to cool and then grind them together into a fine paste with very little water.

Heat the Oil in the same pan. Add Rai and Methi. When they crackle, add Urad Dal. Stir for a few seconds. Add Garlic and small Onion and curry leaves. Sauté them for 3 to 4 minutes.

Add the cooked Kabuli Channa and mix well. Add 2 cups of water, required Salt and Haldi.

When it starts boiling, add the ground masala, mix and cover the pan with a lid.

Simmer it for 6 to 8 minutes in low to medium flame. Adjust Salt, if required. If the consistency is too thick, add little more water and boil for a couple of minutes.

Done!

Related

Tags: curryentreefreshhealthyhome madeindiansouth indianspicyvegeterian
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