← Back to Desi Cow Ghee

“In our home, Sunday meant kadala curry and ghee chapati without fail. My father would not eat the chapati unless there was enough ghee that it dripped slightly from the side when you folded it. We children used to compete for who got the most ghee.”

Ingredients

Black chickpeas (kala chana), soaked overnight	1 cup
Onion, finely chopped	2
Tomatoes, chopped	2
Ginger-garlic paste	1 tbsp
Coconut milk	½ cup
Spices: coriander, cumin, chilli, turmeric, garam masala	1 tsp each
Curry leaves, coconut oil for cooking	2 sprigs
Sree Kumaran Desi Cow Ghee (for chapati)	generous

Method

1. Pressure cook the soaked chickpeas with salt and water for 5 whistles until completely tender. Reserve the cooking liquid.
2. Heat oil in a kadai. Add curry leaves and onions. Fry until deep golden-brown, about 12 minutes on medium heat. Add ginger-garlic paste and cook 2 minutes.
3. Add tomatoes and cook until completely mushy. Add all spice powders and fry for 2 minutes until oil separates.
4. Add cooked chickpeas and ¾ cup of the reserved cooking liquid. Simmer 10 minutes until gravy thickens. Stir in coconut milk and simmer 3 more minutes.
5. Roll chapatis, cook on a hot tawa, and brush immediately with a generous knob of desi cow ghee while still hot. Serve alongside the curry.