Aaah…. I guess I can start slowly relaxing now! Even though not completely back, I guess a little bit here and there. I have had a rocking time for the past three weeks, with marathon running around the whole of this country! My full family is in town and we have been travelling from one corner to another, driving for long kilometers, hogging like mad and have a lot of fun. I did miss blogging, but then the fun times were not to be missed, right? In between all the good things, I lost my USB which had all my blog material and I am at a loss, to having to start again with a lot of work, but squeezed on time. But then I don’t want to give up, definitely not! It’s a lot of my hard work that has got lost, but I know I have quite a bit of them here and there so it would just take some time to get back into the mould and recoup all things together, InShaAllah…. 🙂
Going off to the recipe for today, as usual as I always crib, pulses are not something that my household fellas take in quite happily. It takes a bit of work to ensure that there is nothing left in the bowl. I love to add coconut milk into my curries as it gives a different flavor altogether and was mighty pleased with this curry, which went down so well with some chappathis. It would taste awesome with batturas as well. Sharing it with all of you… 🙂
Chickpeas/ Channa Masala in Coconut Milk
Servings 3
Ingredients
- 3/4 cup chickpeas washed and soaked overnight
- 1 tbsp oil
- 1 tsp mustard seeds
- 6-8 curry leaves
- 2 onions sliced thinly
- 3 green chillies slit
- 1 tbsp ginger garlic paste
- 1 small packet 70 gm tomato paste
- 1 tbsp coriander powder
- 1/2 tsp chilli powder
- 3/4 tsp turmeric powder
- 1/2 tsp garam masala
- 1 cup coconut milk
- 1 cup water
- Salt to taste
Instructions
- Heat oil in your pressure cooker. Splutter the mustard seeds.
- Saute the curry leaves for a minute. Add in the onions and green chillies and saute till the onions become soft.
- Add in the ginger garlic paste and saute for a couple of minutes.
- Put in the tomato paste and cook for a further 5 minutes or till the raw smell goes.
- Add in the masalas and saute for a couple of minutes.
- Now add in the coconut milk and mix well into a thick paste. Leave it on for 5 minutes.
- Finally add in the washed and soaked chickpeas and the water, adjust the salt and pressure cook the chickpeas till done.
- Serve hot with chappathis or batturas!
ah, you have been having fun! enjoy the time, and now i am inspired to make this for dinner tonight!
oh yes dear… quite a bit but really tired as well!!! 🙂 thanks a lot dear…
looks yummy
thank u so much babitha….
Hi Rafeeda, your chickpea curry look so inviting and delicious. I love chickpea but often boil till soft and eat as snack.
Have a nice day.
thank u so much amelia…
so tempting curry, feel like dipping some poori's
thank u so much divya….
Glad that you have all the fun going places with your family. Sorry to hear about losing the USB. I know how it is like because I too have such an experience, also pictures of recipes missing and computer failing at the critical moment.
My other half is a big fan of curries and certainly will try out for the delicious and spicy burst. At times I am lost on what curry to cook and here I have obtained one.
oh… i now feel that my problem isn't that big as it sounds… thanks a lot dear…
That looks delicious Rafeeda…going to try this varaiation with coconut milk
thank u so much kaveri…
looks real yummy ! my mom adds coco milk to channa masala too 🙂
thank u so much reni… 🙂
Chickpeas curry looks delicious with coconut milk.
thank u so much swathi…
yummy dish…
thank u so much razina…
My favorite curry. And yes adding coconut milk is something awesome!
thank u so much rekha…
Love channa masala .Glad u are having fun going cross country :))
thank u so much meena… 🙂
the chana masala looks so inviting….
thank u so much gloria…
I even made some Channa Marsala yesterday..but without coconut milk..the dish looks yummy!!!
thank u so much shibi….
hope you get back your USB soon ,the curry looks really superb
thank u so much ruxana…