Chickpeas coconut 🥥milk curry

Chickpeas coconut milk curry

Chickpeas coconut 🥥 milk curry .

A delicious side dish that is finger licking😋 good . We love the many ways of enjoying chickpeas , one as the popular chana masala , but my personal favourite is this coconut milk curry with chickpeas and mild spices .

Less is more in this dish if you ask me . I was tempted to toss in few chunks of potatoes too as it can give a beautiful texture to the dish .maybe next time , the cooker was already closed 😆usually green gram is used to prepare the curry but I had lots of chickpeas to be used so for a change I decided on this. and it was a hit esp with rice , although it goes well with dosa , idiappam and chapatis too

All you need :

Presoaked chickpeas
Green chilies ,

curry leaves,

1 cup of chopped 🍅 tomatoes and onions 🧅
Curry leaves
Coconut milk
Coconut oil for tempering with mustard seeds , cumin
Salt

Chickpeas coconut milk curry makes a delicious side dish or an additional dish when you have guests over, easy and quick to put together . Of course you need soaked chana /chickpeas or you can use the canned ones too .

The same recipe can be used for making some excellent tasty green gram curry too , ( payaru ) nutritious and super quick as green gram doesnt require prior soaking .

Bachelors can make this quickly as a one post dish, enjoy with basmati rice, jeera rice or with chapatis or pooris . Delicious chickpeas coconut milk curry . Easy and quick to prepare . Fairly simple and few ingredients. But an amazingly finger licking good dish .

Ingredients

2 cups chickpeas soaked overnight or for 8 hours .

1 onion chopped

1 tomato chopped

3-4 slit green chilies

2 cups thick coconut milk

1 tbsp coconut oil

Salt

Curry leaves

1 tsp coconut oil for tempering

1/2 tsp mustard seeds

1/2 tsp cumin seeds

Few curry leaves for tempering

Method

1. Take a pressure cooker , add coconut oil when pan is heated , add chilies , curry leaves , chopped onions and tomatoes.

Sautee few minutes .

2. Add the overnight soaked drained chickpeas to the cooker , add little more water required to pressure cook. Add salt , allow the mixture to boil first before closing the lid . Pressure cook for 5-6 whistles till the chana / chickpeas are cooked well .

3. Open the cooker after pressure settles down , mash a few chickpeas , add thick coconut milk , mix well . After adding coconut milk don’t over boil . Just allow a gentle boil . Remove .

4. Prepare a tempering with coconut oil , splutter mustard seeds , cumin seeds , curry leaves . Pour this over the prepared curry .

Cover and keep till serving time . This makes an excellent side dish for chapatis , pooris , dosa and idiappam .

Watch my youtube video for this recipe . Subscribe to my channel for regulary uploads .