Ingredients:
Vella kadala(chickpea): 100 gm
Onion: 2 big
Tomato: 1 big
Curry Leaves: 1 spring
Garlic chopped: 1 tbsp
Ginger chopped: 1 tbsp
Green Chilli: 02 pcs chopped
Corriander Powder: 4 tsp
Red chilli Powder: 4 tsp
Turmeric Powder: 1/4 tsp
Garam Masala: 3/4 tsp
Salt: 1/4 tsp
Suger: 1 tsp
Lemon Juice: 1 tsp
water
Corriander Leaves: few
Method:
Soak chickpea atleast 8 hrs in water. Crush ginger, garlic . Heat oil in a pressure cooker add crushed ginger garlic sauté 2-3 minutes. Add onion stir well then add green chilli, salt and curry leaves. When the raw smell goes add chopped tomato stir well. Add coriander powder, chilli powder, garam masala and turmeric powder. Sauté well. When the raw smell goes add cleaned chickpea and 4 cups water. Close the lid and pressure cook till done. When it Cool open the lid. Add sugar and lemon juice. Boil another 2-3 minutes. Close the flame. Add corrinader leaves. Serve hot with chappathi.
Vella kadala(chickpea): 100 gm
Onion: 2 big
Tomato: 1 big
Curry Leaves: 1 spring
Garlic chopped: 1 tbsp
Ginger chopped: 1 tbsp
Green Chilli: 02 pcs chopped
Corriander Powder: 4 tsp
Red chilli Powder: 4 tsp
Turmeric Powder: 1/4 tsp
Garam Masala: 3/4 tsp
Salt: 1/4 tsp
Suger: 1 tsp
Lemon Juice: 1 tsp
water
Corriander Leaves: few
Method:
Soak chickpea atleast 8 hrs in water. Crush ginger, garlic . Heat oil in a pressure cooker add crushed ginger garlic sauté 2-3 minutes. Add onion stir well then add green chilli, salt and curry leaves. When the raw smell goes add chopped tomato stir well. Add coriander powder, chilli powder, garam masala and turmeric powder. Sauté well. When the raw smell goes add cleaned chickpea and 4 cups water. Close the lid and pressure cook till done. When it Cool open the lid. Add sugar and lemon juice. Boil another 2-3 minutes. Close the flame. Add corrinader leaves. Serve hot with chappathi.
