Ingredients:White chickpea( Vella Kadala)- 1/4 kg
Onion- 2 big( chopped)
Tomato- 1 (chopped)
Green chillies-2-3 (slit into two)
Ginger paste- 1/2 tbspn
Garlic Paste- 1/2 tbspn
Mustard Seeds- 1/2 tspn
Oil-1 tbspn
Curry leaves- 2
Turmeric powder- 1/4 tspn
Preparations:
To make the dish in the morning, then soak the chickpea at night in some water.
Method:
In a cooker, add water and chickpea with a pinch of salt and cook on high flame. Simmer when the first whistle comes and wait for two more whistles.
Heat a kadai, add oil, mustard seeds. When the seeds splutter, then add onions and a pinch of salt. Salt will help the onions to cook fast. When the onions are half brown, then add ginger paster, garlic paste, green chillies slit, and curry leaves. Saute for 5 min till the raw smell vanishes. Then add tomatoes and saute well for another 3-4 min till the tomatoes are done. Add turmeric powder and saute for a minute. Finally add the boiled chickpea with the water. Check the salt and add as needed. When the gravy becomes thick, remove the dish from the flame. Simple curry is ready and you can have it with Batura, chappatis and Rice also.
