Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 Tbsp)
and add the
Mustard Seeds (1/2 tsp)
. Once it splutters add
Onion (1)
. Once the onion becomes soft add
Ginger Garlic Paste (1/2 tsp)
and saute well.
Step 4
Now add
Chili Powder (1/2 tsp)
,
Ground Coriander (1/2 tsp)
,
Ground Turmeric (1/4 tsp)
,
Chicken Masala (1/4 tsp)
, and
Ground Cumin (1/4 tsp)
. 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.
Rate & Review