Chickpeas Kurma
White chickpeas cooked in aromatic coconut masala with onion and tomato
Ingredients
- ¾ cup white chickpeas
- 1 large onion chopped
- 1 tsp ginger-garlic paste
- 2-3 green chillies finely chopped
- 1 large tomato chopped
- 1 tbsp oil
- Salt to taste
- 3-4 sprigs coriander leaves finely chopped
For the masala
- ⅓ cup grated coconut
- 1 tbsp roasted gram / pottu kadalai
- 2 tsp coriander seeds
- 1 tsp cumin seeds / jeera
- 1 tsp fennel seeds / sombu
- 2-3 cashews
- ½ tsp turmeric powder
- ½ inch cinnamon
- 2 cloves
- 1 cardamom
Instructions
- Wash and soak chickpeas overnight. Drain the water and add fresh water enough to immerse the chickpeas and pressure cook until soft.
- Grind the ingredients for the masala to a smooth paste adding little water.
- In a pan heat oil and add onions. Fry till the onions become soft. Add ginger-garlic paste, green chillies and fry for 2-3 minutes.
- Add the tomatoes and fry till it turns soft and mushy.
- Add the ground paste, salt and saute the masala for 3-4 minutes. Then add 1½ cup water and bring to boil. Let it boil for 2-3 minutes.
- Add the cooked chickpeas and gently combine. Reduce the heat to low. Close and simmer for 5-6 minutes. Stir in the coriander leaves and remove from heat.
Notes
- You can temper with cinnamon, cloves and cardamon instead of grinding them with the masala.
- For spiciness, only green chillies are added, so adjust the amount of green chillies according to your spice level.