I love any type of proteins for dinner. First of all it is delicious and secondly it makes you feel done with a little quantity. Since making the folks at home eat them is difficult, I try my level best to try different variants. I tried this for dinner and upon seeing it, didn't get a positive response. But thankfully, it was totally wiped off. The HD preferred having it just like that without any chapathis with it, which is a plus point, as it can be had like a snack. The kids also enjoyed it. I loved the mildly spiced coated chickpeas that made me want for more...
Masala Kadala ~ Chickpeas in Spicy Sauce
Serves 4
Ingredients:
1 cup chick peas, soaked overnight
1 tbsp coconut oil
1 tsp mustard seeds
1/2 tsp cumin seeds
2 large onions, minced
3 green chillies, chopped
3/4 tsp ginger paste
1 tsp garlic paste
1 large tomato, chopped
2 tbsp tomato paste
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp Kashmiri chilli powder
1 tsp coriander powder
1/2 tsp fennel powder
Salt to taste
1/2 tsp garam masala powder
Curry leaves/ coriander leaves for garnish
Method:
Cook the chickpeas with salt till done. Drain and set aside.
Heat oil in a saucepan, splutter mustard seeds. Fry the cumin seeds briefly. Saute the onions and chillies till soft. Add the ginger and garlic paste and cook till raw smell is gone. Add the tomato and cook for a couple of minutes. Add the tomato paste and cook on low flame till the tomatoes get fully mashed. Stir occasionally to avoid sticking to the pan.
Add in the powders from turmeric to fennel and fry till the masalas turn a nice red color. Adjust the salt. Add in the drained chickpeas, mix well. Cook on closed lid for 5 minutes for the flavors to incorporate. Sprinkle in the garam masala and switch off the flame. Serve warm garnished with curry leaves!
Awesome to have as it is, or with some rotis!