Coastal Indian Channa Masala

Coastal India has a unique blend of spices. Coriander, Cumin, Fenugreek, Red chillies, Curry leaves and Coconut combine to give the dishes its unique taste. I was watching a show the other day and chef Madhur Jaffrey was talking about spices. I totally agree with her about how walking into a kitchen you will know if it is a south indian one or a north indian one. The smell is unique.

I have tried to capture the essence of Coastal South Indian flavours in this dish. Serve it with rice, appam, idiyappam, parota or even rotis.



Ingredients

Coriander seeds (malli) 2 tbsp
Cumin seeds (jeera) 1 tbsp
Dry Red Chillies (Vatta Molaga) 2
Fenugreek seeds (Medayam) 1/2 tsp

Coconut 3/4 cup
Turmeric 1/2 tsp

Onions 2
Tomato 2
Garlic 2 pods
Curry Leaf few

Dry Chickpeas 2 cups

Thick Coconut Milk 1 cup

Method of Preparation

1. Soak Chickpeas overnight and then pressure cook till it is cooked and has its shape.

2. Dry roast coriander seeds, cumin, red chillies and fenugreek seeds. Add to a mixie.

3. Add the coconut and turmeric. Grind into a smooth paste adding enough water. Keep aside.

4. Heat oil in a pan. Add curry leaves, onions and garlic. Saute till the onion browns.

5. Add chopped tomato and cook till it is well cooked. Add a little water if it starts to stick to the bottom.

6. Add the coconut paste and cook for 5 more minutes. Keep stirring.

7. Add the chickpeas along with the cooking water as required to make a thick gravy. Simmer for a few minutes.

8. Add the coconut milk and salt. Mix well and simmer for a couple more minutes.

Serve with roti or rice.