• 1 small onion, rough chopped
  • 1 small tomato, rough chopped
  • 1 heaping tsp. garlic paste (chopped)
  • 1 tsp. coriander powder
  • Pinch tumeric
  • 1 tsp. chili powder
  • 3-4 tsp. coconut milk
  • 2 tsp. fresh coriander leaves
  • 1 c. chana beans, soak for 3 hours in water (chickpeas!)
  • Pinch mustard seed
  • 6 fresh curry leaves
  • 1/2 tsp. salt


  • Blend onion, tomato, garlic paste, coriander powder, tumeric, chili powder, coconut milk and fresh coriander leaves until smooth
  • Heat pressure cooker base
  • Add 3 – 4 tsp. oil after cooker is heated
  • Continue to heat oil for a few minutes
  • Add pinch mustard seeds to oil, cook for 30 seconds
  • Add fresh curry leaves and heat for a minute
  • Add onion and tomato blended mixture, stir together and cook for five minutes on medium-high heat.
  • Add 1/4 c. water to blender to get rest of sauce out and add water mixture to cooker.
  • Add drained chana beans and salt.
  • Mix and make sure the mixture isn’t too thick.  Add additional water to right consistency.
  • Close pressure cooker and cook on medium heat about 15 minutes, but really by the number of pressure releases.  Every time the top pops it is a unit of cooking time.  So this dish requires 3 – 4 pressure releases before the dish is done.  DO NOT OPEN THE PRESSURE COOKER IN THE MIDDLE!

Makes about 2 cups