Chickpeas Curry Recipe
Summary
Ingredients
| Chickpeas | 1 Cup (16 tbs) (pressure cook chickpeas for 3 whistle and keep aside) | |
| Onion | 2 Medium (For Grinding) | |
| Tomato | 2 Medium (For Grinding) | |
| Coconut | 4 Teaspoon (For Grinding) | |
| Coriander seeds | 2 Teaspoon (For Grinding) | |
| Dried red chilies | 5 , broken (For Grinding) | |
| Water | 1 Tablespoon (Adjust the quantity of water as needed - For Grinding to a smooth paste) | |
| Salt | To Taste | |
| Water | 1 Cup (16 tbs) (Adjust the quantity of water as needed) | |
| Sugar | 1 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Coriander | 1 Teaspoon | |
| Oil | 1 Teaspoon (For seasoining:-) | |
| Mustard seeds | 1 Teaspoon (For seasoining:-) |
Nutrition Facts
Serving size
Calories 305 Calories from Fat 70
% Daily Value*
Total Fat 8 g12.6%
Saturated Fat 2.2 g10.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 142.4 mg5.9%
Total Carbohydrates 48 g16.1%
Dietary Fiber 14.8 g59.2%
Sugars 13.1 g
Protein 13 g26.8%
Vitamin A 17.7% Vitamin C 40%
Calcium 10.8% Iron 23.2%
*Based on a 2000 Calorie diet
Directions
In a pan add oil when it is hot add mustard seeds and allow to splutter.
Then add grinded masala and water fry till raw smell goes.
Now add boiled chick peas,salt,sugar and allow bubbles to come.
When bubbles starts to come and salt is adjusted.
Transfer to a serving bowl and add lemon juice
At last garnish with coriander
Serve with hot Rice.........
Chef
