Karina Sharma
1 cup black chickpeas, 1 onion, 1 tomato, 2-3 chilies, curry leaves, 1 tbsp ginger-garlic paste, 1/2 cup coconut, 1 tsp each turmeric, coriander, cumin, garam masala, salt, 2 tbsp coconut oil, water.
Soak the black chickpeas in plenty of water overnight. This will make them soft and easy to cook.
Grind 1/2 cup of grated coconut with a little water to form a smooth paste. Set it aside. This paste will add richness to the curry.
In a pressure cooker, add the soaked chickpeas with enough water. Cook for about 2-3 whistles, or until they’re tender.
Heat coconut oil in a pan. Add mustard seeds, curry leaves, and chopped onions. Sauté until the onions turn golden brown.
Add chopped tomatoes, green chilies, ginger-garlic paste, and all the ground spices. Sauté for 5 minutes until the tomatoes soften.
Carefully remove the Puttu from the maker. Serve with banana, curry, or a cup of hot tea.