3 in 1 Masala Curry Senagapappu Masala

3 in 1 Masala Curry | | Senagapappu Masala

Today, lets learn how to make a versatile 3-in-1 curry that can be enjoyed for breakfast with puri, for lunch with white rice or flavored rice, or even for dinner with chapati. The best part is, you can prepare this delicious split chickpea masala curry in minutes using a pressure cooker.

If you have tried this recipe before, please let me know in the comments below.

Optional step: Soak 1 cup of split chickpeas for 1 hour.

Heat 2 tbsp oil in a pressure cooker.

Add 1 bay leaf and 1 diced onion. Cook until the onions turn golden brown.

While the onions are cooking, let's prepare the masala.

In a mixie jar, add 2 tbsp fried coriander seeds, 1 tsp cumin seeds, 2 tbsp coconut pieces, 3 cloves, 2 cardamom pods, and 2 small pieces of cinnamon stick.

Also, add 2 small pieces of ginger, 5-6 garlic cloves, and 1 diced tomato. Grind everything into a paste.

Now, add the prepared masala paste to the pressure cooker and cook for a couple of minutes.

Next, add the soaked split chickpeas after draining off the water.

Then, add 1/2 tsp turmeric powder, 1 1/2 tsp chili powder, and salt to taste. Mix well.

Add 1 cup of water and 1 diced green chili. Give it a stir.

Close the pressure cooker lid and cook for 2-3 whistles.

Allow the pressure cooker to cool down, then open the lid.

Sprinkle coriander leaves on top for garnish.

Serve this delicious curry for breakfast, lunch, or dinner!

INGREDIENTS
Split Chickpeas - 1 cup
Onion - 1, diced
Tomato - 1, diced
Green Chili - 1, diced
Coriander Seeds - 2 tbsp, fried
Cumin Seeds - 1 tsp
Coconut Pieces - 2 tbsp
Bay Leaf - 1
Cloves - 3
Cardamom - 2
Cinnamon Stick - 2 small pieces
Ginger - 2 small pieces
Garlic Cloves - 5-6
Turmeric Powder - 1/2 tsp
Chili Powder - 1 1/2 tsp
Salt - to taste
Coriander Leaves - for garnish
Oil - 2 tbsp

#masalacurry #chanadal #pappucurry