Kabuli channa gashi (Kadala/ chick peas curry)

This curry is generally prepared for  feasts in temples during festivals .

 

 

 

 

Ingredients

 

Kabuli/black  chana                                   1 cup

Grated coconut                                          1

Yam  or tender jack fruit                          ¼ kg

Red chillies                                                10 to 15

Tamarind                                                    small piece

Salt to taste                   

For seasoning

Cooking oil                                                2 tsp

Mustard seeds                                          ½ tsp

Methi seeds                                              ¼ tsp

Curry leaves few

Method

Soak chickpeas overnight.

Then pressure cook  with water for 3 to 4 whistles.

Peel  skin of yam or jack fruit and cut into cubes and keep aside.

When pressure cooker cools down add yam cubes  and salt to chickpeas  and  again pressure cook  for 3 whistles.

Add few drops of oil to red chillies and fry them  a little.

Grind grated coconut,  fried red chillies and tamarind into fine paste.

Add this paste to cooked chick peas and yam and boil.  If needed add little water for gravy.

Heat  oil in seasoning pan,  add mustard  seeds, when it splutters add methi seeds and curry leaves and fry for few seconds.   Add this to curry.   Mix well and  serve with hot steaming rice.