Serves: 5
Ingredients:
- Black Chickpeas – 1 cup
- Curry Leaves – 1 sprig
- Turmeric powder – ¼ teaspoon
- Onions – 2, chopped tiny.
- Tomato – 1, chopped big.
- Garlic Flakes – 5, chopped small.
- Coriander Powder – 3 tablespoons
- Chilli Powder -1 tablespoon
- Thick Coconut Milk – ½ Cup
- Coconut Oil – 1½ teaspoon
- Salt to taste
- Ingredients For Garam Masala Powder, pound and set aside.
- Fennel seeds – ½ teaspoon
- Mace – 1 strand
- Cinnamon – 1 inch
- Cloves – 3
- Cardamom – 3
- Star anise – 1 small petal
- Ingredients For Seasoning:
- Mustard seeds – ½ teaspoon
- Whole Dry Red Chillies – 3
- Shallots – 6, sliced thin.
- Curry Leaves – 1 sprig.
- Coconut Oil – 1½ teaspoon
Method:
- Pressure cook the Black Chickpeas with turmeric and salt in 3-4 cups of water until done (about 5 -6 whistles)
- To a deep casserole or kadhai on medium heat add 1½ teaspoon of oil followed by garlic and onion. Fry until both turn brown.
- Add all the masala powders including the pounded garam masala and cook until the masala no longer smells raw.
- Tip in the chopped tomato and cooked Black Chickpeas with the water in which it was cooked. Bring to a boil for about 10 minutes.
- Pour in the thick coconut milk and cook for a few more minutes. Turn off the heat.
- Season the Curry by heating the remaining oil in a small kadhai and adding in the ingredients for seasoning. Ensure that the onions are well browned before pouring the seasoning into the curry. Immediately cover with a lid and set aside for 20 minutes.
- Stir the curry and serve hot with Dosa Or Appam.
