Ingredients

Kadale kaalu (black//brown chick peas//kala channa)—1 cup

Tomatoes—2 medium sized

Green chillies (hasiru menasina kayi//hari mirch)—2 small

Ginger (shunti//adarak)—small piece

Coriander leaves (kothambari soppu//hara dhaniya)—2 tablespoon

Curry leaves (karibevu//kadipatta)—20 leaves

Kasuri methi leaves (dried fenugreek leaves)—handfull

Jeera (jeerige//cumin seeds)—1 tablespoon

Hing (asafoetida//ingu)—1 teaspoon

Salt—to taste

Sugar—1 teaspoon

Oil—3 tablespoon

Masala powders

Red chilli powder (achha menasina pudi//lal mirch powder)—1/2 teaspoon

Roasted jeera powder ( cumin powder)—1 teaspoon

Dhaniya powder ( coriander powder)—1 teaspoon

Garam masala powder —1/2 teaspoon

Haldi (arisina//turmeric powder)—1 teaspoon

Wash the kadale kaalu in water and soak it in sufficient water for 8 to 9 hours or overnight.

Next day drain water and rinse again.

Transfer the soaked kadale kaalu into the pressure cooker along with fresh water and cook for 5 to 6 whistles on medium flame.

Now take tomatoes,ginger,green chillies,coriander leaves in a mixer grinder jar and grind to smooth purée without adding water.

Now mix all the masala powders in 3 to 4 tablespoon of water and make a paste.

Heat oil in a pan or kadai on medium flame ,once’s hot enough add jeera,hing,karibevu and saute .

Then add prepared tomato purée and stir for few minutes.

When it starts leaving oil,add in masala powder paste and stir well for few minutes.

Then add in boiled kadale kaalu, salt,sugar,stir well.

Finally add kasuri methi leaves and mix well.

Let it boil for few minutes,keep stirring.

Do not add too much water to this gravy.

Once’s done transfer it to a bowl.

Serve tasty curry with paratha,phulka,rice,naan,chapattis etc.