Kadala curry / Brown channa masala / brown chick pea curry

A simple recipe using brown channa (chickpea) which can go well with rice, Chapathi as well as the famous breakfast from God's own coutnry - the 'puttu'.

Brown chickpea is used in this traditional recipe.

I have earlier posted a recipe using coconut. This version is without coconut beautifully infused with the flavour of coriander seeds, roasted cumin and curry leaves.

Things you will need :-

1. Brown chick pea - 2 Cups
2. Onion - 1 No. big
3. Tomato - 1 No. Medium
4. Ginger - 1" piece 
5. Curry leaves - 7 nos.
6. Coriander powder - 1.5 tsp
7. Roasted cumin powder - 1/2 tsp
8. Red chilli powder - 1 tsp (or as per preference)
9. Turmeric powder - 1/4 tsp
10. Salt to taste
11. Oil - 2 tbsp (I used coconut oil as it is a traditional recipe flavoured by it)
12. Mustard seeds - 1 tsp

 Procedure :

• Soak chickpeas overnight or for 6 hours. Pressure cook adding salt till done
• Finely chop Onions, tomatoes, Ginger
• Heat a oil in a wok, add mustard seeds and let it crackle. Add curry leaves.
• Add onions and ginger. Fry till onions turn translucent.
• Add tomato and fry till it turn mushy
• Add turmeric powder, coriander powder, roasted cumin powder, red chilli powder and fry for 30 seconds.
• Add the water from the cooked channa and add little more water if required.
• Bring to boil
• Now add the cooked channa and let it boil for 5 minutes on low flame (keep it covered with a lid) to let the masal infuse into it. Switch off.
• Check and adjust salt.
• Yummy and simple kadala curry / brown channa masala / brown chickpea curry is ready!