White Chickpeas Curry / Kabuli Chana Curry / White Kadala Curry

Ingredients:
1. White Chickpeas / Kabuli Chana - 1 and 1/2 cups (soaked overnight in water)
2. Onion - 1 (thinly sliced)

3. Tomato - 1 (thinly sliced)
4. Green chilli - 2
5. Dry Red Chilli - 2
6. Curry leaves - 1 sprig
7. Mustard seeds - 1 tsp
8. Cumin seeds - 1/2 tsp
9. Turmeric powder - 1/4 tsp
10. Red Chilli powder - 1/2 tsp
11. Cilantro / Corainder  leaves - A few
12. Oil - 1 tbsp
13. Coconut milk - 1 cup
14. Garlic cloves - 2 (chopped)
15. Salt to taste

Preparation: 
1. Soak the chickpeas overnight or for at least four hours. Wash the chickpeas and drain the water
2. Pressure cook the chickpeas with a pinch of turmeric powder, salt and 2 garlic cloves for around 15-20 minutes. Add enough water so as to cover the chickpeas
3. Heat oil in a wok and splutter the mustard seeds, cumin seeds and red chillies
4. Add the curry leaves, chopped garlic and cook
5. Now add the sliced onions and saute till it turns golden brown
6. Add sliced tomatoes and cook till it becomes smashy
7. Put the turmeric powder, red chilli powder and cook for 1 minute
8. Add the pressure cooked chana along with little leftover water
9. Pour the coconut milk.
10. Sprinkle the cilantro leaves and mix well
11. Cover and cook on low flame for another 10-15 minutes till the gravy is thick and finely coated on the chick peas
12. Serve hot with plain rice, roti, chappati or puri