I never made this Kerala style chana curry with coconut. This time I thought of making it for breakfast with instant appam. Sorry I don’t have any proper pictures of appam. Will surely make it the next time and post it. 🙂 It came out good and tasty. Will make it more often and definitely try new recipes in future.
These brown chickpeas are lot healthier than the white ones, moreover these are sprouted and so double the proteins. Chickpeas are a good source of zinc, folate and protein. Chickpeas are low in fat and most of it is polyunsaturated and rich in fiber.
1. Wash and soak the chickpeas in sufficient water overnight.
2. The next day strain the water and in a damp muslin/cheese cloth add the chickpeas and tightly tie it and place the sack in a bowl and store it in a warm place. Make sure the cloth is not too dry, if so then dampen it a little bit.
3. Let it sit for a day or until you see the sprouts. You can keep it longer if you want longer sprouts, but don’t keep it more than 2 days, else it might spoil. This also depends on the weather.
4. In a spice mixer grinder the garam masala – cardamoms, cinnamon, cloves, cumin and fennel and coconut to a fine powder, if using fresh coconut make it to a fine paste, if needed add some water.
5. In a pressure cooker, add oil, and when it’s medium hot, add the onion puree, ground spice and coconut, grated ginger and saute it until the onions turns translucent.
6. Now add all the powder spices, turmeric, chili, corainder powder and saute it until raw smell from the spices are gone.
7. Add tomato puree and 1/2 of the salt and cook it for about 4 mins or until the tomato is completely cooked and you will know when the oil leaves on the corners.
8. Now add he sprouted chickpeas and mix well, add enough water, mix again, cover the cooker and cook it for two whistles and off the flame.
9. Now allow the pressure to release, then open the cooker, add green chilies.
10. If there is more water cook it again until there is no much water and has thick gravy. Serve this curry with dosa, appam, roti or steamed rice.