Ingredients
The following ingredients have 4 Servings
- 1 cup dried white chickpeas ((kabuli chana or safed chana) - 180 grams)
- 3 cups water (- for soaking)
- 3 cups water (- for pressure cooking)
- ½ teaspoon salt
- ½ cup fresh grated coconut (- tightly-packed )
- 1 inch cinnamon
- ½ tablespoon fennel seeds
- ½ tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 dry red chilies (or 3 to 4 chillies - would make the dish spicy. remove the seeds.)
- 2 to 3 cloves
- 1 black cardamom
- 2 green cardamoms
- 4 to 5 black peppercorns
- 1 small piece stone flower ( (dagad phool, pathar phool), optional)
- 3 tablespoons oil
- ½ teaspoon mustard seeds
- 1 tej patta ((Indian bay leaf), small-sized)
- ⅓ cup onions (- finely chopped, 50 grams or 1 medium-sized)
- 1 teaspoon Ginger Garlic Paste
- ¼ or ½ teaspoon turmeric powder ((ground turmeric))
- 1 pinch asafoetida ((hing), optional)
- 10 to 12 curry leaves
- ½ cup tomatoes (- finely chopped, 80 grams or 1 medium-sized)
- 1 cup water (or add as required)
- 1 green chilli (- slit)
- 2 tablespoons coriander leaves ( (cilantro) - chopped, for garnish)
- salt (as required)
