I don't know what it is about the chickpea, but I absolutely love it, all forms of it, whether it is in a salad or in form of usli (or Sundal in Tamil). I had been craving channa chaat for a while now, I really wanted to make the gravy version of it and not with just chickpea salad kind of chaat.
So, this gravy you could have poori for breakfast and make channa chaat in the evening with the remaining gravy. You could mix and match it for your convenience. While I used a recipe from Spice Up The Curry and tweaked it for my taste.
For The Masala Paste
For the Curry
- Soak the chickpeas overnight and cook it till it's soft not mushy. Drain and set it aside to cool.
- Take all the ingredients under Masala Paste and blend it into a fine paste, and set it aside
- Take a large pan and set it to heat, add the oil, cumin, cinnamon, cloves and cardamom. Saute until it sizzles.
- Then add the masala paste to it and saute until you start to see oil on the sides.
- Add salt, turmeric powder, cumin powder, coriander powder, chilli powder, garam masala, dry mango powder and mix well.
- Add water to the mixture to bring it to the consistency you need. Boil it for a minute or two.
- Add the chickpeas to the gravy and bring it to boil.
- Remove from heat and garnish with fresh coriander. Serve hot.
Do let me know what you think, follow the blog to be updated about the upcoming posts :)