- 1 cup Split Chickpeas (kadle bele)
- 1 Onion (chopped)
- 1 Tbsp Coriander seeds
- 1 tsp Red chili Powder
- 2 Tbsp Tamarind pulp
- 1 tsp Jaggery
- A pinch of Asafoetida (hing)
- ½ cup Coconut
- 1 tsp Cumin seeds
- Curry Leaves
- 2 Tbsp Oil
Pressure cook chickpeas with lots of water (this water is called as Katt or kattin niru).
Heat the pan with oil, add hing, cumin seeds allow them to splutter. Add onion, coconut, coriander seeds, garlic cloves and roast for 5-7 minutes or till you get nice aroma. Grind this masala mixture with some water and make smooth paste or bit coarse.
Heat the pan, add cumin seeds, curry leaves and let them splutter, add tamarind pulp, red chili powder, turmeric powder and stir for a minute. Add cook check peas with water. Add grinded masala paste, jaggery, salt. Cook till it come to boil or desired constancy.
Serve hot with Puran Poli/ Holige/ Modak /Rice.