Chettinad Chana Masala

CHETTINAD CHANA MASALA

Spicy and super delicious chettinad chana masala where in the real flavor comes from the coconut and whole spices. This can be served as a side dish for any Indian flat breads.

Ingredients:

1. White chickpeas- 1 1/2 cup

2. Cinnamon- 1 inch

3. Clove- 2

4. Star anise- 1 small piece

5. Cardamon- 2

6. Fennel seeds- 1/2 tbsp

7. Cumin seeds- 1 tsp

8. Coriander seeds- 1 tbsp

9. Peppercorns- 5

10. Red chilli- 2

11. Grated coconut- 1 cup

12. Oil- 2 tbsp

13. Bay leaf- 1

14. Mustard- 1 tsp

15. Chopped onion- 1

16. Ginger garlic paste- 1 tsp

17. Turmeric powder- 1/2 tsp

18. Asafoetida / kayam- pinch

19. Salt- as needed

20. Chopped tomato- 1

21. Coriander leaves- 2 tbsp

22. Curry leaves- 1 spring

23. Green chilli- 1

Soak white chickpeas for 6 to 8 hours. Cook it well in a pressure cooker adding some salt and enough water.

Dry roast cinnamon, clove, cardamon, star anise, peppercorns, coriander seeds, fennel, cumin and red chilli in low flame. Once roasted, add coconut and cook till it turns golden brown. Switch off the flame and let it cool down completely. Transfer it into a blender and grind it into a fine paste adding the stock from cooking the chickpeas.

Heat oil in pan. Splutter mustard. Add bay leaf and slightly roast it. Add onion, green chilli, ginger garlic paste and curry leaves. Saute till it turns translucent. Mix kayam and turmeric powder. Roast for 1 minute. Add tomato and cook till it turns soft and mushy. Add ground coconut paste and if required add more stock to get the right consistency. Stir well and bring it to boil. Add cooked chickpeas and mix well. Adjust seasoning. Boil till the gravy thickens a bit. Add coriander leaves and mix well. Turn off the flame.

Serve hot as a side dish for appam, roti etc