Chick peas are good source of protein, boosts iron, lowers bad cholesterol,wards off hunger cravings and protects women against osteoporosis. Chick peas can be used in salads, soups and stews.
This chick pea curry I learnt from my mom. Usually she makes as a side dish for dosa and idli. Main ingredients are chick peas, onion, coriander powder, pepper corns, dry red chilli and grated coconut. Chickpeas are cooked in onion and coconut paste.
INGREDIENTS
Chick peas Boiled 1 tea cup
Pepper corns powdered 2 tsp
FOR WET GRINDING
Onion medium 1
Shallots 5-6
Red chilli 3-4
Coriander powder 2 tsp
Coconut 1/2 tea cup
FOR TEMPERING
Mustard 1 tsp
Shallots 4-5 finely chopped
Curry leaves
METHOD
Take a frying pan heat oil add shallots, onions and red dry chillies and saute till onion turns golden brown. Add the coriander powder bring the heat to low and saute till the raw smell disappears (do not burn it). Add the grated coconut and saute till it turns brown. Turn off the heat and put in a plate to cool.
After it cools down blend it in a blender.
Take a deep frying pan heat oil add mustard let it crackle then add shallots and curry leaves and saute till onions turn golden brown. Add the onion coconut paste and stir for a minute. Add the chick peas and 1 and 1/2 cup water ( the consistancy of the gravy is how you desire, so water can be added accordingly).
Simmer and cook for 5-8 minutes. Season with salt and pepper.
Serve hot with Idli or Dosa.
