Vella Kadala Curry| Chana Masala | Easy Chole recipe | White chickpeas curry

Ingredients:
Chana / Chole / White chickpeas – 250g (Soaked for 4-5 hours)
Onion – 1 big (Thinly sliced)
Ginger – 1 big piece (Crushed)
Garlic – 6 fat cloves (Crushed)
Green chilly (Slit open)
Curry leaves
Tomato – 1 big (Chopped)
Turmeric powder – ¼ tbsp
Coriander powder – 2 tbsp
Red chilly powder – 2 tbsp
Cumin powder – 1 tbsp
Cumin seeds – ½ tbsp
Mustard seeds – ½ tbsp
Garam masala – 2 pinches
Kasoori methi
Coriander leaves
Salt
Vegetable oil

Steps:
Pressure cook chole on high flame for 1 whistle and then for 20 minutes on medium flame or till the chana becomes soft. No need to add salt at this stage.
Once cool, grind half of the chana to a fine paste adding the water used for cooking it.

Heat oil in a pan.
Add mustard seeds and let it splutter.
Add cumin seeds, onion, ginger, garlic, green chilly and curry leaves.
Once the onion becomes soft and the raw smell of ginger and garlic goes away, add turmeric powder. Sauté till the raw smell goes away.
Add coriander powder and sauté till the raw smell goes away.
Add red chilly powder and cumin powder and sauté till the raw smell goes away.
Add cooked chana along with the water used for cooking.
Increase the flame. Add the ground chana paste and salt.
Mix well. Add more water, if required.
Add tomato, coriander leaves and kasoori methi.
Cover and bring it to a boil for 10 minutes or till the gravy thickens.
Add garam masala.
Add more kasoori methi, if required.
Switch off and garnish with coriander leaves.
Enjoy with chapathy or poori.

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