Channa (chickpeas) curry with coconut base

My mother was a fabulous cook... it was from both her and my father, a hotelier who loved his food and who was a hobby cook that I inherited the love of cooking and spices.  Mom made fabulous curries, traditional vegetables, idli's, dosa's and chutneys. We were spoilt as far as food goes, because even the day to day food she cooked was awesome..

Channa Curry

The two ingredient's mom was most generous with were time and love. Spices were always freshly ground, where roasting spices was required...she would roast each spice separately till our whole house would be permeated with the aromas of it. Most of our food was coconut curry based, which already requires time for grating and grinding, yet, for some dishes she would grind ingredients separately or add ingredients in phases. There were times I used to tease her about it, since everything is going to be mixed anyway, why do this at all? Her logic was that the flavors come out better, and it did.

I really miss our childhood Sundays, with steaming hot fresh soft idlis and chutney for breakfast, right on time for Mahabharat, a super popular TV series of the time.
Or hot channa curry with brun pau (a type of bread that is round, crisp on the outside and soft inside much like french bread).

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Brun pav

Mom Loved brun pav...
So, I would carry 4 loaves of pav for her when I would visit her in Bangalore while she would prepare channa curry for us.
I am not sure where mom got this channa curry recipe from, but its one of my favorites of all time...




Channa Curry
Prep Time : 30/45 minutes 

1.5 small cups channa (chickpeas) soaked overnight

Mix of whole spices like 1 cinnamon, 1 star shaped aniseed, 3 cloves and 1/2 bay leaf

3-4 tomatoes
1 onion

Salt to taste

Boil all the ingredients above in a cooker till a couple of whistles go off

1) 2  heaped tbsp grated coconut 

2) 4-5 red chilies

3) 1 tbsp coriander seeds

4) ½ tbsp jeera seeds 

5) ½ tbsp mustard seeds

6) 1 onion chopped

7) 8-10 Curry leaves 

8)1 tbsp khus khus 

9) Pinch of saunf 

For seasoning

10) 1 onion chopped

11) few curry leaves

12) 2 red chillies

13) 1 tsp coconut or oil of your choice

Roast ingredients 1- 5 on a slow flame till the coconut turns reddish

Add ingredients 7-10 and one chopped onion, fry till the onion goes a dark pinkish brown.

Put the fried mixture into a mixer and grind well. Add a little water and grind till very fine. The consistency can be pasty but avoid making it watery.

Remove the cooker lid and mash a little chole. Add the masala and let it boil for a couple of minutes (add water if too thick)

Check for salt and spices, add more if required.

Heat oil in thick bottomed pan, add onion, red chilies and curry leaves for seasoning. If you prefer it spicier add a tsp of red chilly powder and 1/2 tsp garam masala (powder) to the seasoning. Fry for a minute and add to the curry. Mix well and cook on a medium flame for about 5-10 minutes.

Remove from flame and serve hot with brun pav, toasted bread or rice