Saturday, 3 October 2015

Mookadalai Kurma / Channa Kurma !

When it comes to chickpeas, I try a variety of recipes from it. I just love chickpeas especially the ones we get in Asian countries which are really big when cooked. Here we don't get those variety and the ones available here resemble the size of Black Chickpeas. So Every India trip we get loads of Chickpeas and enjoy it in many forms from gravies, sundal or Hummus and many more.
This one is made from the same base used in MIX VEG KURMA and is mildly spiced. When I have fresh coconut at home I fully utilize it this way.
If you are a chickpea lover then do check out the other recipes too


  • 2 1/2 cups Boiled Chickpeas
  • 1 Onion (Finel Chopped)
  • 1  Big Tomato (Finely Chopped)
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • 2 Bay Leaves
  • Salt as needed
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander Powder


  • 1/2 Medium Sized Coconut
  • 3 Green Chillis
  • 1 inch ginger piece
  • 1 tsp Cumin Seeds (Jeera)
  • 1 tsp Fennel Seeds (Sombu)
  • 1 tsp Poppy Seeds
  • 8 - 10 Whole Cashews 
  • 4 Cloves
  • 2 Cinnamon Sticks
  • 2 tsp Roasted gram Dal (optional)


  • Soak Chole overnight and pressure cook (with salt) it next day for 2 whistles  and then 10 minutes on med-low flame. Turn off stove and let the pressure release on it own. This gives you perfectly cooked and soft chole.
  • Heat oil in a heavy bottomed vessel and then add Bay leaves and Cumin Seeds
  • Once they turn brown add chopped onions and saute them till slightly brown.
  • Then add chopped tomatoes and little salt and saute till they turn soft.
  • Add turmeric powder, chilli powder and coriander powder and mix well and cook till raw smell fades.

  • Meanwhile grind the all the ingredients given under "to Grind" to a smooth paste.
  • Add the boiled chole to the onion tomato masala and give a mix. 
  • If you have reserved the chole boiled water then add  around a cup of it to the masala.

  • Now add in the ground coconut paste to the chole and stir.
  • Close and allow it to simmer for 10 - 12 minutes in low flame.
  • Turn off stove and enjoy the Kurma with rice or roti.


  • Instead of cooking chole separately, you can also make it an one pot meal by sauting the onions, tomatoes first, adding soaked chole and ground coconut everything together in cooker and give 2 - 3 whistles and tadah.. done !
  • But if you have already cooked chole handy, you can go for the method I have given in pics.
  • Either way it tastes good.
  • Onions & tomatoes doesnt play a major role here as the gravy is based out on mainly coconut. So just one onion and one tomato will do.
  • It is mildly spiced and perfect for kids.

With Love,

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