Chickpea curry recipe is suitable for all types of breakfast. This (Kondakadalai Kurma) Chickpea curry is very tasty when served with rice, bread, or chapati. Chickpeas are a great source of nutrition. No matter if you are a non-vegan, you will love this chickpeas curry over and over again, until you finally realize you are also a vegan. It’s packed with a delicious flavor that will make your senses go crazy to taste it more. It is very easy to cook this recipe and also the time taken is not more than 40 minutes to make this delicious piece of art.
Rinse the chickpeas once or twice in good water.
Then soak them overnight or in adequate water for 8 to 9 hours. Then drain all the water from the soaked chickpeas. Rinse them once or twice in freshwater again. Drain all water and set it aside.
Turn on the instant button, set the time to 12 minutes in normal mode, and press the button. Have all the ingredients ready before you start.
Add the oil to the pan and let it heat up.
Add cinnamon, cloves, black cardamom, tej patta, cumin, and carom seeds. Mix and stir.
Add onions and fry until golden brown.
Now add the powdered ginger, garlic, and green chillies.
Fry for about 6 to 7 seconds. When frying, reduce the frying system if the ingredients start to stick or the heat is too high. Alternatively, you can spray a little water.
Next, add the chopped tomatoes and stir frequently until they become soft and fluffy.
- If the tomatoes start to stick, sprinkle a little water. Mix and continue to fry.
Add turmeric and cashmere red chilli powder. Mix well and fry for 3 to 4 seconds.
Add the soaked chickpeas. Then add saltwater to taste and cook for 30 minutes.
Bring the chickpea curry to a boil. Squeeze some chickpeas before the curry starts to boil. This helps to thicken the broth.
Boil until you get the desired broth consistency (it is not thin or very thick but medium or slightly thick consistency). Then add garam masala powder and dried mango powder. If
You do not have dried mango powder, add 1 teaspoon to 1 teaspoon of lemon juice.
Mix well and let simmer for a minute. If the broth is too thick, add a little water
- Serve with boiled rice, cumin rice, bread, dinner, bread, puri, or batura with some coriander leaves (coriander).
Ingredients
Directions
Rinse the chickpeas once or twice in good water.
Then soak them overnight or in adequate water for 8 to 9 hours. Then drain all the water from the soaked chickpeas. Rinse them once or twice in freshwater again. Drain all water and set it aside.
Turn on the instant button, set the time to 12 minutes in normal mode, and press the button. Have all the ingredients ready before you start.
Add the oil to the pan and let it heat up.
Add cinnamon, cloves, black cardamom, tej patta, cumin, and carom seeds. Mix and stir.
Add onions and fry until golden brown.
Now add the powdered ginger, garlic, and green chillies.
Fry for about 6 to 7 seconds. When frying, reduce the frying system if the ingredients start to stick or the heat is too high. Alternatively, you can spray a little water.
Next, add the chopped tomatoes and stir frequently until they become soft and fluffy.
- If the tomatoes start to stick, sprinkle a little water. Mix and continue to fry.
Add turmeric and cashmere red chilli powder. Mix well and fry for 3 to 4 seconds.
Add the soaked chickpeas. Then add saltwater to taste and cook for 30 minutes.
Bring the chickpea curry to a boil. Squeeze some chickpeas before the curry starts to boil. This helps to thicken the broth.
Boil until you get the desired broth consistency (it is not thin or very thick but medium or slightly thick consistency). Then add garam masala powder and dried mango powder. If
You do not have dried mango powder, add 1 teaspoon to 1 teaspoon of lemon juice.
Mix well and let simmer for a minute. If the broth is too thick, add a little water
- Serve with boiled rice, cumin rice, bread, dinner, bread, puri, or batura with some coriander leaves (coriander).
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