A tasty chickpea curry , which is best combination for chapathi , poori and Idiyappam..
Soak chickpea overnight, then cook it in a pressure cooker next day. Take a mixie jar, add 10 shallots, 1/4 onion, ginger, garlic and tomato, then make a paste. Heat oil in a pan, add whole spices, then add onion, roast it until it become slightly brown, then add tomato paste, mix it until the raw smell gone, now add 1/4 tsp turmeric, 1 tbsp coriander powder, 1 tbsp kashmiri chilly powder, 1/2 tsp garam masala, 1/2 tsp fennel powder and salt, mix everything well, once it turn aromatic, add cooked chickpea with water, now transfer it to a pressure cooker, add curry leaves, then cook it for 1 whistle.
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