Chickpeas are rich in dietary fibres and good source of proteins. This is a tasty healthy curry with carrots added. This goes well with rice, dosa or chapathi. The channa masala is most liked dish in India and I have prepared it in my version adding carrots and skipping tamarind. Any vegetables of your choice can be added to this curry. This is definitely kids lunch box recipe. Do try it and don’t forget to give your valuable feedback.
- Chickpeas – 1 cup
- Carrot – 1
- Onion -1
- Tomato – 2
- Turmeric powder – 1/2 tsp
- Chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Salt – as required
- Mustard seeds – 1/2 tsp
- Oil – 3 tsp
- Onion – 1
- Tomato – 1
- Green chilli – 2
- Fenugreek seeds – 1 tsp
- Cumin seeds – 1 tsp
- Ginger garlic paste – 1 tsp
1.Soak chickpeas in water for 4-5 hours or overnight. Pressure cook for 3 whistles until soft not mushy.
2.Chop carrot, onion and tomato. Heat a tsp of oil in a kadai, add cumin seeds, when it changes colour add onion and saute until it becomes translucent.
3.Add tomato and green chilli, cook until soft and transfer to mixie jar. Add the remaining ingredients under “for grinding” and grind into fine paste.
4.Heat remaining oil in a pressure pan and add mustard seeds. When they splutter add chopped onion and ginger garlic paste, saute for two minutes.
5.Then add tomato and all dry powders. Saute until it becomes mushy and add chopped carrot, stir well for a minute.
6.Add cooked chickpeas and grounded paste and mix well. Add salt and required water. Close the lid and pressure cook for 2 whistles.
7.When the pressure seizes, mix well and serve the healthy chickpeas carrot curry.