Cooking Instructions
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Step 1
Wash and soak Chickpeas (1/2 cup) 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 (1 tablespoon) and add the Mustard Seeds (1/2 teaspoon). Once it splutters add Onion (1). Once the onion becomes soft add Ginger Garlic Paste (1/2 teaspoon) and saute well.
Step 4
Now add Chili Powder (1/2 teaspoon), Ground Coriander (1/2 teaspoon), Ground Turmeric (1/4 teaspoon), Chicken Masala (1/4 teaspoon), and Ground Cumin (1/4 teaspoon). Saute until the raw smell of the spices is gone. Now add cooked chickpea, Tomato (1), Salt (to taste) and Curry Leaf (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.
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