A SouthIndian twist to usual NorthIndian style Chole masala. This chole masala is infused with southern flavours. Especially, the spice kalpasi(stone flower) provides an unique flavour which is mostly used in Chettinad cuisine of southindia. The chana cooked in the coconut gravy has a melt in mouth consistency and its apt with any Indian breads. For other Gravy for Indian breads, refer here.
Kabuli chana – 100 gms
Onion – 1 no
Tomato – 1 no
Ginger garlic paste – 1 tbsp
Coriander leaves – 2 tbsp
Curry leaves – 1 sprig
Oil – 1 tbsp
Water – 2 cups(approx)
Salt – to taste
Cloves – 2 nos
Cinnamon – 2 inch piece
Cardamom – 2 nos
Kalpasi (stone flower) – 2 pieces
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Chilli powder – 1 tsp
Grated coconut – 1/2 cup
Cashew nuts – 5 nos
Fennel seeds – 1 tsp
- Soak the kabuli chana overnight for 6 to 8 hours.
- Pressure cook the kabuli chana for 5 whistles with little water and salt. Keep this aside.
- In a cooker, heat oil and throw in the whole spices: Cloves, cardamom, cinnamon and kalpasi (stone flower).
- Once the flavour arises, throw the curry leaves, 1 tbsp coriander leaves and chopped onion.
- When the onion turns transparent, add the ginger garlic paste and fry till the raw smell leaves.
- Then add in the chopped tomato and the spice powders: turmeric powder, coriander powder and chilli powder.
- Fry the mixture till the oil seperates.
- Now add the boiled kabuli chana and mix well.
- Grind all the ingredients under “for grinding” and add this paste to the mixture in the cooker.
- Now add 2 to 3 cups of water. Check for salt and close the lid and cook in high flame for 3 to 4 whistles.
- Once done, garnish with coriander leaves and serve with any bread variety.
- You can also use kadai to cook this gravy after boiling kabuli chana alone in pressure cooker. I use cooker to cook the gravy and allow 3 whistles at the final stage because the chana blends well with mixture which results in a soft and juicy kabuli chana.