Ariso Recipes
8 hours and 50 minutes
South Karnataka
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To prepare the spicy coconut kala chana curry, start by soaking the black chickpeas in water for about 8 hours until they swell and become soft. drain the water and set aside.
In a pan, heat some oil and add curry leaves, sliced onions, and garlic cloves. saut„© until they turn golden brown.
Add grated coconut to the pan and continue saut„©ing until it turns light brown. allow this mixture to cool down.
Once cooled, grind the saut„©ed mixture along with tomatoes into a smooth paste using a blender. set this paste aside.
In a pressure cooker, add the soaked black chickpeas and enough water to cover them. pressure cook for about half an hour or until they become tender. allow the pressure to release naturally.
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