Chana Masala with Coconut

This recipe was given to me by my sister in law. We all simply relish this fragrant curry in our home. A high protein, tangy masala curry for vegans and vegetarians. Goes very well with all indian flatbreads and rice.

Prep time : 15 min.

Cook time : 30 min

Serves : 6

Ingredients:

1 cup chickpeas/chana
Salt to taste
3 tbsp oil
4 black peppercorns
1/2 tsp cumin seeds
2 tsp coriander seeds
5-6 cloves
1" piece of cinnamon
3 med. onions, chopped
5-6 green chilles (or adjust according to taste)
5-6 byadgi or kashmiri dry red chilles
1/2 cup fresh or frozen grated coconut
1 handful chopped coriander leaves
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp chana masala powder
3 medium tomatoes, finely chopped
More chopped coriander leaves for garnish



 Directions:

Soak chickpeas overnight in water and pressure cook by adding 1 tsp salt until soft (for 4 whistles)
Heat 1 tbsp oil and put peppercorns, cumin, coriander, cloves, red chillies and cinnamon. Once they start to sizzle, add 1 chopped onion and chopped green chillies. Fry until the onions turn translucent.
Remove it on to a plate and allow to cool.
In the same pan, put coconut and fry until golden. Allow to cool.
Grind it along with roasted spices and onions by adding chopped coriander leaves and some water.
Heat remaining oil and put 2 chopped onions. Fry until golden brown. Add ginger garlic paste and fry until the raw smell is lost, around 30 seconds.
Add turmeric powder and chana masala powder and mix well.
Add chopped tomatoes and cook till they turn mushy and oil starts  to ooze out.
Now add cooked chickpeas, ground masala and some water and mix well.
Bring it to a boil, cover and simmer for 15 minutes. Taste and adjust salt.
Serve hot garnished with some chopped coriander leaves.

Note:
You can substitute the chana masala powder with 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala powder, 1/2 tsp amchur and 1/4 tsp cumin powder.