Black Chana gravy - karnatakan style

This is again my mom's recipe. This is a spicy gravy with predominant coconut and onion masala. It's a two step process, but worth a try. I like having this with puri.

What you need:
2 cups Kala Chana (chickpeas) - soaked overnite and drained
2 bay leaves
2 tablespoon oil
salt to taste

Masala 1 :
2 large onions
4 pods garlic
1 inch ginger
3 cloves
1/2 inch cinnamon stick
5 -7 strings of cilantro leaves
1 table spoon coriander seeds powder
1 table spoon red chilly powder ( or as per heat intensity)

Masala 2:
1 cup grated fresh coconut
1 big tomato

How its Made:

In a pan add 1 table spoon oil and roast onions, garlic, ginger, cloves and cinnamon till the onion turn dark brown. This gives a nice color to the gravy. Take it off the heat and add coriander, chilly powder and cilantro leaves.Grind to a fine paste with some water. In a pressure cooker heat 1tablespoon oil, add bay leaves and fry for a minute than add the soaked chana. Fry for 2 minutes and add the ground masala paste. Add sufficient water for the chana to cook. Add salt to taste. Close the lid and pressure cook it for 4 whistles.

Meanwhile, grind the grated coconut and tomato to a fine paste. Once the chana is cooked in the first masala add the coconut-tomato paste, mix well. Add water if needed and cook it again for another whistle. Check for the consistency. If too watery than cook it on low heat with the lid off for few more minutes or if its too thick add water and heat it for few minutes.

Serve hot with plain white rice, jeera rice or with puri / roti.

This dish is my entry to 'My legume love Affair-35', hosted by Smitha of Kannada Cuisine.