Ingredients
Chickpeas – 300 gm
Turmeric powder – 1/2 tsp
Coriander powder – 3 tsp
Chilli Powder – 1 tsp
Fenugreek powder – 1 tsp
Onion – 3 nos( Cut lengthwise)
Green chilli – 2
Tomato – 1
Curry leaves – 2 stalks
Garam masala powder – 1/2 tsp
Salt
Grated coconut – 1 cup
Cashewnut – 4 no
Coriander leaves
Chickpeas – 300 gm
Turmeric powder – 1/2 tsp
Coriander powder – 3 tsp
Chilli Powder – 1 tsp
Fenugreek powder – 1 tsp
Onion – 3 nos( Cut lengthwise)
Green chilli – 2
Tomato – 1
Curry leaves – 2 stalks
Garam masala powder – 1/2 tsp
Salt
Grated coconut – 1 cup
Cashewnut – 4 no
Coriander leaves
Soak chickpeas in water for 8 hours. Grind coconut and cashewnuts to make a paste. Pressure cook chcikpeas along with 2-11 ingredients for 1 mins. Now add the ground mixture of coconut and cashewnut paste to this. When the curry starts to boil, add coriander leaves.
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