Kerala Breakfast Special Black chickpea cooked in a thick roasted coconut and masala gravy.
Prep time: 15 mins | Cook time: 20 mins | Total time: 35 Mins | Serves: 2
Ingredients
- 1 Cup Kala Channa | Black chickpeas
- 1 Medium sized Vengayam | Onion sliced
- ½ teaspoon Manjal | Turmeric Powder
- 1 teaspoon Milagai | Red Chilli powder
- ½ teaspoon Dhaniya | Coriander Powder
For grinding
- ½ Cup Thengai Thuruval | Grated Coconut
- ½ teaspoon Milagu | Black peppercorns
- 2 nos Poondu | Garlic
- 3-4 Chinna Vengayam | Shallots
For Tempering
- 1 tablespoon Thengai Ennai | Coconut Oil
- 1 teaspoon Kadugu | Mustard seeds
- 1 Milagai | Red chilli, broken
- 1 sprig Karivepilai | Curry leaves
Instructions
- Soak channa overnight or at least min of six hours. Pressure cook with salt for 2-3 whistles until it is soft. Drain and reserve the water.
- Heat a pan and a teaspoon of oil. Roast the ingredients mentioned under for grinding. Roast the coconut alone separately until it turns golden brown. Grind everything together with water into a smooth paste.
- Heat the Kadai | Pan and add coconut oil. Add mustard seeds and once it splutter, add the red chillies and curry leaves. Add the onions and saute until it turns translucent.
- Add turmeric, red chilli powder and coriander powder and fry it for a couple of seconds.
- Then add the ground paste, Keep stirring and add the reserved water. Bring it to a boil.
- Then add the cooked chickpeas and if the gravy is thick add some more water. The gravy should be little thick, so add water accordingly. Check for salt and garnish it with coriander leaves.
