Brown Bengal gram cooked in a coconut curry and with a perfect spice mix. Serve hot with tandoori roti, naan or steamed rice, it tastes heavenly!KALA CHANA COCONUT CURRYIngredients½ cup scraped coconut1½ tsps cumin seeds2½ tsps coriander seeds3 dried red chillies 1 tbsp oil1 bay leaf½ inch cinnamon stick4-5 cloves2 medium onions, finely choppedSalt to taste1 inch ginger, crushed8-10 garlic cloves, finely chopped3 green chillies1 tsp Tata Sampann Chilli Powder½ tsp turmeric powder1 cup tomato puree2 cups brown chickpeas (kala chana), soaked for 5-6 hours and boiled with salt and turmeric2 tbsps freshly chopped coriander leaves + for garnishMethod1. Heat a non-stick pan, add scraped coconut, cumin seeds and coriander seeds. Add red chillies and roast for 1-2 minutes or till fragrant. Transfer into a bowl and allow to cool slightly.2. Heat oil in a non-stick wok, add bay leaf, cinnamon stick, cloves, and sauté for a few seconds.3. Add onions and add a pinch of salt, sauté for 2 minutes or they turn light golden brown.4. Transfer the coconut mixture into a blender jar, add ginger, garlic, green chillies and blend to a coarse paste. Transfer it into another bowl and set aside.5. In the onion mixture, add salt, Tata Sampann Chilli Powder, turmeric powder, and 1 tbsp water and sauté well. 6. Add tomato puree and mix well. Cook till the oil separates, stirring occasionally.7. Add prepared paste and mix well. Add a little water and kala chana, mix till well combined. 8. Add ½ cup water and the water in which chana was cooked, mix and add chopped coriander. Break remaining green chilli. Cover and cook for 5-7 minutes. Take it off the heat.9. Transfer into a serving bowl, garnish with chopped coriander and serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor
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