Fragrant chickpea curry made in South Indian style with fresh coconut and whole spices.
- 1 cup dried Chana or 1 can Chickpeas
- 0.75 cups grated fresh Coconut or 1 cup thick Coconut Milk
- 5-7 dry Red Chillies
- 1 small Onion
- 1 Tbsp Coriander seeds
- 1 tsp Fennel Seeds (Saunf)
- 0.5 tsp Cumin Seeds (Jeera)
- 1-2 Cloves (Lawang)
- 0.5" Cinnamon (Dalchini)
- 1 green Cardamom (Elaichi)
- 4-5 Black Peppercorns (Kali mirch)
- 0.5 tsp Turmeric Powder
- 1 tsp grated Ginger
- 1 tsp Tamarind pulp
- 4 tsp Oil
- A handful of fresh coriander leaves to garnish
- Salt to taste
- Water as required
- Soak the dried chickpeas in water for 8-10 hours.
- Pressure cook with a 0.5 tsp of salt until completely cooked. Do not overcook them.
- Dry roast the coriander seeds, fennel seeds, cumin seeds, cloves, cinnamon, cardamom and pepper on low heat until fragrant. That should take around 3-5 minutes. Remove from heat and keep aside.
- Heat 1 tsp of oil in the same pan and on medium to high heat, roast the dry red chillies until they puff up. Remove from heat and keep aside.
- Lower the heat, and add the grated coconut (if using) to the pan and on low heat, roast the coconut until it turns a golden brown.
- Remove from heat and allow to cool.
- Grind together the roasted whole spices, red chillies, roasted coconut, grated ginger, tamarind, turmeric powder and chopped onion along with a little water to a smooth paste. If using coconut milk, just grind together the spices, red chillies, ginger, tamarind, turmeric powder and onion.
- Heat the remaining oil in a pan, and add the ground paste.
- Fry on low heat for 2-3 minutes.
- Add the cooked chickpeas, 1 cup of water and salt. Allow to come to a boil and simmer for 8-10 minutes.
- If using coconut milk, then add it after 5 minutes of simmering and continue to simmer until the curry reaches the desired consistency.
- Garnish with the chopped coriander leaves.
- Serve warm/hot with rice, bread, or flatbread of your choice.