Chickpeas Curry - Sundal Kolambu Recipe Video
Summary
Ingredients
| Chickpeas | 2 Cup (32 tbs) (White chick peas) | |
| Cauliflower | 250 Gram, chopped | |
| Onion | 1 Medium (1/2 ground + 1/2 chopped) | |
| Garlic | 4 Clove (20 gm), chopped finely | |
| Butter | 2 Tablespoon | |
| Green chiles | 2 Small, finely chopped | |
| Oil | 2 Teaspoon | |
| Mustard seeds | 1 Teaspoon | |
| Fresh fennel | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Clove | 3 Small | |
| Cassia | 1 Medium | |
| Ginger garlic paste | 1 Teaspoon | |
| Turmeric powder | 1 Teaspoon | |
| Hing | 1 Pinch | |
| Coriander powder | 1 Teaspoon | |
| Curry powder | 1 1⁄2 Teaspoon | |
| Sambar powder | 1 Teaspoon, heaped | |
| Tomato | 1 Large, coarsely ground | |
| Regular salt | 2 Teaspoon (1 teaspoon for boiling the chick pea + 1 teaspoon for cooking the gravy) | |
| Potato | 1 Small, chopped into cubes (Optional) |
Nutrition Facts
Serving size
Calories 553 Calories from Fat 141
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 1105.7 mg46.1%
Total Carbohydrates 84 g28%
Dietary Fiber 23.5 g94%
Sugars 16.6 g
Protein 24 g48%
Vitamin A 14.2% Vitamin C 97.1%
Calcium 19.6% Iron 52.7%
*Based on a 2000 Calorie diet
Directions
1.Soak white chick peas in enough water overnight.
MAKING
2. Into a round pan transfer the soaked chick peas, add salt and let it boil for 12 minutes.
3. In a hot pan, add butter, oil, mustard seeds, fennel seeds, cumin seeds, cloves, garlic, cinnamon, green chilies, ginger garlic paste and stir well.
4. Add in the ground and sliced onion, turmeric powder, hing, coriander powder, curry powder, sambar powder and mix well until the dry spices are roasted.
5. Add tomato and stir until the tomato is incorporated. (For a thick gravy: add an extra 1/2 onion and 1 tomato. Adjust the spices accordingly).
6. Add in the salt, mix well. Add cauliflower florets and stir for a few mminutes.
7. Add in the chickpeas and 1 cup of the boiled chick pea water.
8. Add potato, stir well, cover and cook it for 15 minutes on a medium high heat.
SERVING
9. Garnish the chickpea curry with chopped cilantro and serve it with white rice, roti or dosa.
Chef
