Kadala Curry(without coconut) | Brown Chickpeas stew

We make puttu and kadala for sunday morning breakfast at my mom's place. I always thought it was a tedious process. But if you plan it in advance, it is not that tough. I wanted to make kadala curry but did not have coconut so made this curry as an alternate and it turned out quite well. I mean, i did not miss coconut at all. Do give it a try... Happy cooking

Ingredients:

Brown chickpeas/kadala- 1 cup(boiled)
Onion - 1 
Green chilies-2
Ginger garlic paste - 1 tsbp
Kashmiri chili powder-1 1/2 tsp( or to taste)
Turmeric powder- 1/2 tsp
Tamarind pulp - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Cumin - coriander powder - 1 1/2 tsp
Curry leaves-few
Coriander leaves for garnish
Salt to taste
Oil - 1 1/2 tbsp

Method:

In a pan/kadhai add oil, cumin and mustard seeds.

Once they splutter add chopped onions, curry leaves, ginger garlic paste and green chillies. Cook till raw smell goes away. 

Add tamarind pulp. Cook for about 5 minutes

 Now add all the dry spices.

Add cooked chickpeas, required water and salt and cook for about 5-8 minutes.

Soak chickpeas in water for 8 hours ( or overnight)
Pressure cook chickpeas for about 15 - 20 minutes and keep aside.
In a pan/kadhai add oil, cumin and mustard seeds. Once they splutter add chopped onions, curry leaves, ginger garlic paste and green chillies. Cook till raw smell goes away. Add tamarind pulp. Cook for about 5 minutes(add water if required). Now add all the dry spices, salt and cooked chickpeas. Cook for about 5 - 8 minutes.  Garnish with coriander leaves and serve hot with Puttu.

Tips: 

If you wish you can replace tamarind pulp with tomatoes.