I’ve always made channa/chickpea masala by adding whole spices and store bought channa masala powder, which is a blend of a whole bunch of spices including cinnamon, cloves, amchur, star anise etc., But my friend from Kerala makes a very different version of chickpea curry. The reason I love this version is because it uses shredded coconut and curry leaves, 2 of my favorites. Oh did I mention coconut oil? So thank you Murali Erat for introducing me to this super delicious Naadan Channa curry and its already made it to my top 10 favorite recipes for this year.
Chickpeas – 2 cups (boiled and pressure cooked)
Onion – 2 cups (sliced lengthwise)
Tomato – 1 cup (diced)
Coconut – ½ cup
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Cumin seeds – 1tsp
Fennel seeds – 1tsp
Chilli powder – 2 tsp
Turmeric powder- 1 tsp
Coriander powder – 2 tsp
Curry leaves – 2 stems
Coconut oil – 2 tbsp
Salt to taste
Cilantro – garnish
- Soak channa/chick peas over night and cook it in a pressure cooker (3-4 whistles).
- Sauté 1 cup onion till it turns translucent and add shredded coconut along with chilli powder, turmeric powder, coriander powder and salt. Cook for another 3-4 minutes and let it cool. Now make a smooth paste out of this mixture and set aside.
- Heat a sauté pan and add 2 tbsps of coconut oil. To this hot oil add cumin seeds and fennel seeds. Then add the remaining sliced onion and sauté till it turns golden.
- Add ginger and garlic paste along with curry leaves and continue sautéing.
- Now add the masala paste and cook for a few more minutes.
- Add diced tomatoes and cook covered until oil oozes on top.
- Now add cooked channa and some water and let the gravy boil until it reaches the desired consistency.
- Garnish with chopped cilantro.