Preparation time: 5-10mins | Cooking time: 20-25min | For 2-3 people
- 1/2 cup kala chana / black chickpeas / chickpeas soaked for 10 to 12 hours or overnight
- 1/2 teaspoon of mustard
- 1 sprig of curry leaves
- 3-4 garlic cloves (with skin on), crushed
- 1 medium onion, sliced
- handful (about 3/4 cup) grated coconut
- 1 teaspoon of bafat powder
- 3/4 teaspoon of tamarind paste or 1 small ball of tamarind (extracted juice)
- salt to taste
1. Place the soaked chana in a pressure cooker, add enough water to bring the level up to 1 inch above them. Add salt to taste and cover, put on weight and cook the chana under pressure for about 4-5 whistles (or until tender but not mushy). Turn off the heat and let the casserole cool. Open, stir and set aside.
2. In a thick base kadhai / wok, heat oil and add mustard. When it bursts, add the curry leaves, garlic and fry for a few seconds.
3. Add the chopped onions and stir until golden brown. Add the grated coconut and fry for a minute or two. Add the bafat power and continue frying over low heat to prevent the powder from burning. You can add a little broth from the cooked chana if you think the mixture will burn.
4. Add the tamarind juice, mix well and finally add the cooked chana and a little broth. Cover and cook over low heat until the water is absorbed and the chana is tender.