Malabar Channa Masala

How to Prepare

1. Heat 6 tablespoons of coconut oil in a heavy-bottomed pan over medium heat.
2. Add 4 teaspoons of mustard seeds and let them splutter.
3. Add 4 large sliced onions and sauté until golden brown (about 8-10 minutes).
4. Add 6 tablespoons of ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
5. Add 8 chopped green chilies and sauté for another minute.
6. Add 4 teaspoons of turmeric powder
7. 6 teaspoons of red chili powder
8. 8 teaspoons of coriander powder
9. 4 teaspoons of garam masala, and 4 teaspoons of fennel powder. Stir well for 1-2 minutes.
10. Add 10 chopped tomatoes and cook until they turn mushy (about 5-7 minutes).
11. Add the cooked chickpeas along with 4 cups of the reserved cooking water. Mix well.
12. Add 4 cups of thick coconut milk and stir to combine. Simmer for 10-15 minutes on low heat.
13. Adjust salt as needed and add 1 cup of chopped coriander leaves for garnish.
14. Serve hot with rice, appam, or parotta.