Chickpea Curry with Coconut Spices

Indulge in the rich flavors of Chickpea Curry with Coconut Spices, a tantalizing dish that marries tender chickpeas with a fragrant blend of roasted coconut and aromatic spices. This recipe combines traditional techniques with modern convenience to create a wholesome and delightful culinary experience.

Ingredients:

• 1 cup dried chickpeas
• 3-4 tablespoons grated coconut
• 4 small onions or 2 medium-sized onions
• 1-inch piece of ginger
• 4 garlic cloves
• 10-15 curry leaves
• ¼ teaspoon turmeric powder
• 1 teaspoon chili powder
• 2 tablespoons coriander powder
• 2 cardamom pods
• 2 cloves
• 1-inch piece of cinnamon
• 1 teaspoon fennel seeds
• 2 green chilies
• 5 black peppercorns
• 2 tablespoons coconut oil + ½ teaspoon
• ½ teaspoon mustard seeds
• Salt, to taste

Preparation:

Begin by soaking the dried chickpeas for a minimum of 5 to 6 hours. After soaking, wash them thoroughly.

In a pressure cooker, add the soaked chickpeas, 1 teaspoon of salt, and enough water (about 1 inch above the chickpeas). Pressure cook for 5 to 8 whistles, or until the chickpeas are soft. Allow the chickpeas to cool once cooked.

In a pan, heat ½ teaspoon of coconut oil. Sauté 1 tablespoon of chopped onion until translucent. Add grated coconut and roast until it turns slightly golden.

Now, add the ginger, garlic, curry leaves, cinnamon, fennel seeds, cloves, cardamom, black peppercorns, turmeric powder, and coriander powder. Sauté for a minute.

Introduce chili powder and sauté briefly. Be cautious not to burn the spices. Remove from heat and let it cool.

Grind the roasted ingredients into a paste using a little water. The order of adding ingredients while roasting is crucial to prevent burning. Aim for a smooth paste consistency.

In a pan, heat 1 teaspoon of coconut oil. Sauté the ground masala paste until it leaves the sides of the pan and oil surfaces.

Incorporate the cooked chickpeas along with the cooking water. Allow the mixture to simmer until the gravy thickens. Add more water if needed.

Depending on your preference for gravy thickness, you can stop cooking when the desired consistency is achieved.

For the tempering, heat the remaining coconut oil and add mustard seeds. Once they splutter, add chopped onions and sauté until golden brown. Toss in curry leaves and green chilies, cut into pieces.

Pour the tempering over the curry. For an enhanced flavor, consider adding fried coconut pieces to the curry.

Savor the exquisite Chickpea Curry with Coconut Spices, a harmonious blend of textures and aromas that promises a delightful journey for your taste buds. This dish’s authentic preparation, rooted in tradition yet tailored for modern kitchens, captures the essence of a culinary heritage that transcends borders. Enjoy it with accompaniments like Puttu or Appam for a complete and satisfying meal.

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