Chickpea masala curry

After hummus comes this masala that we endure very much and the kadala masala curry  is the easiest to make  . Actually I was planning to peas but the chickpeas happened by mistake .  I had forgotten to soak the peas , and I had asked zehna to soakn.she mistakenly soaked the chickpeas. After having my morning tea I was so hooked up with the chores that after opened the lid I saw the difference. I thought let's try it out anyway and this masala happened .there was no time to think ..so I did the planned recipe the only difference being the chickpeas. Instead of peas. This is something similar to the black kadala masala post..

Kadala (white chickpeas)masala  is a dish very comforting in itself to all  Malayalees these days . It’s a very popular dish served for parties to serve with chapathis.

We usually make kadala  curry with coconut milk and just have it rotis or chapathis . When I wanted to try this recipe with this masala mix the option was endless ....u can have it with anything even white rice.  Last week, my kids have fallen sick with the  flu and I was stuck with two sick ones . I just couldn't get the time to post or do some planned cooking for the blog . But if you don’t have time, or your in a hurry to get this recipe done on busy days , Just make the masala and refrigerate it and boil the chickpeas and set aside for the next morning. Finish it off with rest of the cooking and it's easy to go..

Ingredients

• 2 cup chickpeas
• 3 Tablespoon coconut oil

For the paste

• 1 teaspoon coconut oil
• 2  medium onion chopped.
• 1 inch ginger chopped
• 2 medium tomatoes chopped
• 1 green chilli
• 1 red chilli
• 1 teaspoon red chilli powder.
• 1/2  teaspoon turmeric powder.
• 1 teaspoon garam masala powder.
• Salt to taste

Method

• Soak chickpeas overnight .
• Cook in pressure cooker , after the whistle , reduce the heat and cook for another 15 minutes. Set aside once it's done.
• Heat oil and all the  ingredients and cook til it's done. It will turn mushy and then cool .
• Grind to paste .
• Heat oil 2 tablespoon in a heavy bottom vessel . Add the grind paste. Add the spice powders. Stir well.
• Add the chickpeas and add little ( chickpeas cooked water) water only if needed.
• It will be a semi-thick soup consistency at this point,  cook till stew like consistency .
• Cook  for 15-20 minutes, or until thick and stew-like. Stir often .
• Add  garam masala  and set aside.
• Once  the chana masala has thickened , check the seasons and adjust the salt if needed.
• .