Chickpea stew

Name: Chickpea stew
Total time: 1200 s
Yield: 5-cup
Cuisine: Indian
Ingredients: 2 cups chickpea (soaked overnight); 10 shallots (sliced); 2 Tomato (diced) Medium sized; 1 tsp Tamarind pulp; 1 tsp coriander powder; 1 tsp salt (or as needed); 1 tsp Oil; 1 onion (sliced) Big; 6 cloves Garlic; 3 red chilli; 1/2 tsp pepper corns; 1 cup Coconut Grated; 2 green chilli; 1/2 inch cinnamon stick; 2 cloves; one pinch jeera; 1 tsp Oil; 1 tsp Mustard; Curry leaves few

Smitha's Junoon @cook_7833347

Chickpea stew

Smitha's Junoon @cook_7833347

Saved

Ingredients

20 mins

5-cup

2 cupschickpea (soaked overnight)
10shallots (sliced)
2Tomato (diced) Medium sized
1 tspTamarind pulp
1 tspcoriander powder
1 tspsalt (or as needed)
1 tspOil
1onion (sliced) Big
6 clovesGarlic
3red chilli
1/2 tsppepper corns
1 cupCoconut Grated
2green chilli
1/2 inchcinnamon stick
2cloves
one pinchjeera
1 tspOil
1 tspMustard
Curry leaves few

Saved

Steps

20 mins

1

Pressure cook chickpea, shallots, tamarind pulp and tomato for 10-12 whistles
2

Shallow fry sliced onion, garlic, red chilli, peppercorns, grated coconut, green chilli, cinnamon stick, cloves, jeera in your knob of oil and gently stir till coconut slightly turns brown. Grind to a smooth paste and mix it well with chickpea in the pressure cooker. Season the stew with salt and bring to a boil.
3

Temper the stew with oil, mustard and curry leaves
4

Best way to serve this stew is in a bowl as an accompaniment for puttu(steamed cylinders of ground rice layered with coconut) or appam(fermented rice crepe).