Protein packed curry
This delicious channa masala recipe will taste delicious with steamed rice.
Ingredients
For the chickpeas
For the masala
Instructions
Cooking the chickpeas
  1. Rinse the chick peas in water and soak them overnight.
  2. Drain the water the next morning and put the chickpeas in a pressure cooker.
  3. Add the water and salt and pressure cook the chickpeas for 20 whistles on a medium flame.
Preparing the masala
  1. Place a pan over a low flame and dry roast all the spices aside from the coconut mentioned in the ‘for the masala’ ingredients list.
  2. Then, stir in the coconut and allow it to roast, until it uniformly browns.
  3. After the coconut browns, remove it from the flame and allow the mixture to cool.
  4. Once cooled, add the mixture to a grinder and pour in ¾ cups of water.
  5. Grind to a smooth paste.
Preparing the curry
  1. Heat the oil in a pan.
  2. Fry the mustard seeds, and then the bay leaf.
  3. Then, fry the onions until they begin to soften.
  4. Add the ginger garlic paste, turmeric powder, hing and curry leaves.
  5. Sauté well.
  6. Add the tomatoes and sauté them until they soften.
  7. Add the masala paste and stir.
  8. Add the chickpeas and sauté for a minute.
  9. Then, pour in the stock and add the green chillies.
  10. Add salt as required.
  11. Allow the gravy to simmer for fifteen minutes on a low flame until the gravy begins to thicken.
  12. Switch of the flame and add the coriander leaves. Stir well.
  13. Serve with pooris, chapatis or steamed rice.