chickpeas/ kadalai curry

Ingredients

black chana   200 gm
coconut oil  10 gm/ 2 tbsp +
red chillies 5-6 or to taste
green chillies 4-5 or to taste
coriander seeds  2 tbsp
ginger chopped  2 tbsp
sambar onion/ shallot  sliced  100 gm
coconut grated  1/2 cup
garlic cloves  3-4
saunf/ fennel seeds  1 tsp
curry leaves  2 sprigs
big onion sliced  100 gm
salt to taste

Method
soak black chana overnight, then pressure cook with salt to taste for 6-8 whistles till soft
saute coriander seeds, curry leaves, chillies, saunf, garlic, ginger and coconut in a hot kadai
cool and grind them to a fine paste adding little water
saute sliced onions separately till they turn brown
add the sauteed onions to the cooked chana, with ground masala and cook for 10 minutes on low flame, stirring in between, adding little salt for the masala
serve it hot with puttu/ puri/ roti/ rice/ toasted bread

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