Hope you all are doing great. My short Diwali break became a long break due to personal commitments and internet issue. Back to my lovely space with a simple, delicious and one pot gravy using tomatoes and black chickpeas. Onions are not used in this recipe and the thickness of the gravy is because of the ground cooked chickpeas. Easy to prepare and the addition of pav bhajji masala in this recipe gives a yummy flavor and taste. This goes well with Dosa, Idly, Phulka, Idiyappam, Appam etc...
1 Cup Black chickpea / Karupu Kondakadalai
6 Tomatoes, chopped
2 Green chilies, slitted
2 Bay leaves
1 inch Cinnamon
1 Tbsp Ginger & Garlic paste
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder
1 Tsp Pav Bhajji Masala powder ( I have used Eastern Masala )
Salt to taste
1 1/2 Tbsp Oil
Coriander leaves, for garnishing
Soak the chickpeas overnight, wash and keep aside.
Add the chopped tomatoes in a mixie and grind it coarsely without adding water.
Heat oil in a pressure cooker and add Bay leaves followed by Cinnamon and green chillies.
Saute and add the ground tomatoes along with ginger & garlic paste.
Saute till the raw smell goes off and add the masala powders ( Turmeric, Chilli and Pav bhajji ).
Mix and cook till the oil separates from the gravy.
Now add the chickpeas followed by salt and 1 1/2 cups of water.
Pressure cook it for 7 - 8 whistles and switch off the flame.
Once the pressure gets released, open and take few cooked chickpeas along with the gravy and grind into fine paste.
Now add the ground paste back to the gravy and add some more water.
Cook it for another couple of minutes and garnish with coriander leaves.
Switch off the flame and serve.
Serving Options :
Serve hot with Phulka, Idiyappam, Appam etc.