This chick pea gravy is a typical South Indian one made with freshly roasted and ground spices. It really gives out a break from the regular gravies made using ginger garlic base. The perfect combo of tamarind juice, red chillies and spices give an exotic taste. This Chickpea curry can be used as an accompaniment for any tiffin like Upma kozhukattai, Hot Pongal, Dosa, Upma or Idli. It is also a very good combination for curd rice...
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Pre time: 15 mins
Soaking time: overnight
Cooking time: 20 mins
Serves: 4
Ingredients for making Tangy Chickpea Gravy:
White chickpea/ Kabul chana 200 gms
Tamarind juice extracted from a gooseberry tamarind 300ml
Turmeric powder 1/4 tea spoon
Finely chopped tomatoes and Onions from 1 each
Finely chopped green chillies 1/2 tea spoon
Curry leaves
Oil 1 tb spoon
Mustard seeds , urad dal and chana dal for seasoning
For Spice Powder:
In a pan heat 2 tea spoons of oil and fry the following to golden brown:
1 tb spoon coriander seeds
2 tea spoons chana dal (Bengal gram)
Red chillies 4
Cumin seed 1/4 tea spoon
Pepper 1/4 tea spoon
Powder the roasted items coarsely and keep aside.
How to make Tangy Chickpea Gravy?
Soak the Chickpeas in water for 8 hours or overnight, wash them add little salt and water and pressure cook up to 6 whistles till they become soft and keep aside.
Heat a pan with oil. Do the seasoning with mustard seeds, urad dal, chana dal and curry leaves.
Once the dals become brown add the onions, green chillies and fry till they become soft. Now fry the tomatoes with them till they become pulpy.
Pour the tamarind juice in to it. Add required salt and a tea spoon of sugar.
Let it to boil till the raw smell goes.
Add the boiled chana (Chickpeas) in to it.
After 3 minutes add the spice powder and stir well.
Let it boil for 3 more minutes or till thickens.
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