Kadala or Kabuli channa or Chickpeas make an easy curry that goes well with rice and chapatti. The gravy is rich and creamy, the chickpeas are soft and delicious, combined with the aroma of kasuri methi makes this dish a delicious treat.
The only constraint is to remember to soak the chickpeas overnight in water so as to help them cook faster in the pressure cooker the next day.
 Pressure cook the Kabuli channa for 4 whistles, adding water and a pinch of salt
 In a kadai, heat 2 tbsp oil, add the cumin seeds; then add the sliced ginger, garlic, onion, cashew nuts and tomato. Mix well and let it cook till it turns mushy.
 Into this mix add the spice powders – turmeric, kashmiri chilli, coriander, garam masala and salt. Mix well for 2 minutes and switch off flame. Let the mix cool.
 Make a puree of the above masala to form the gravy for the curry.
 In the same kadai, heat 1 tbsp oil, pour out the puree and mix well. Add the cooked Kabuli channa. Add hot water to get the gravy consistency and last add the kasuri methi and let it simmer for 2 min. It’s ready !!
We had it with puttu for breakfast. The puttu is brown in colour due to a mix of ragi with the rice flour. It’s a healthy alternative for the plain while puttu with only rice flour.
Till next post, take care !!