Chick pea curry

Chick pea 1 cup, soak over night, and pressure cooked. coconut oil 2 tsp., onion small 1,
chopped,  garlic cloves 2, finely chopped, dried red chilly 2, broken, mustard seeds a pinch,
 curry leaf 1 sprig, salt to taste, chenna masala 2 tsp., tomato 1, chopped.

Heat oil in a pan, drop in dried chilly and mustard seeds, allow seeds to crackle, add curry

leaves, drop in onion and garlic, saute till tender, add salt and masala, stir for 30 seconds, add
tomato, saute till tender, add chick peas, mix well, reduce flame, allow to cook for 5 minutes, add
coconut milk and allow to bubble. Remove into a serving bowl and serve with naan and roti.
 

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