Cooking Instructions
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Step 1
Wash and soak
Chickpeas (100 g)
in enough
Water (to taste)
overnight.
Step 2
Pressure cook the chickpea adding a pinch of Ground Turmeric.
Step 3
To a kadai pour
Sunflower Oil (15 mL)
and add the
Mustard Seeds (1 g)
. Once it splutters add
Onion (1)
. Once the onion becomes soft add
Ginger Garlic Paste (2 g)
and saute well.
Step 4
Now add
Chili Powder (1 g)
,
Ground Coriander (as needed)
,
Ground Turmeric (as needed)
,
Chicken Masala (1 g)
, and
Ground Cumin (as needed)
. Saute until the raw smell of the spices is gone. Now add cooked chickpea,
Tomato (1)
,
Salt (to taste)
and
Curry Leaves (to taste)
.
Step 5
Cover and cook in low flame until the desired consistency of the gravy is achieved. Add
Fresh Cilantro (to taste)
and switch off the flame.
Step 6
Serve with appam, idiappam, batoora, chappathi, porotta etc.
