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- Chickpea – 1 cup
- Onion – 1 large (chopped)
- Shallots – 5-6 (sliced)
- Ginger – 1 piece (sliced into strips)
- Garlic – 3-4 (sliced into strips)
- Green chilies – 2-3 (slit)
- Coriander powder – 2 tablespoon
- Chili powder – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Pepper – 1 teaspoon
- grated coconut ½ cup
- Curry leaves – 2 sprigs
- Mustard seeds – 1/2 teaspoon
- Oil – 2 tablespoons
- Salt – to taste
- Soak chickpeas in water overnight.
- Pressure cook the chickpeas for about 15 minutes with salt and enough water to make the gravy.
- In a pan dry roast coriander powder, chili powder, turmeric, and pepper, for about a minute, remove the pan from the flame add the sliced shallots to it.
- Roast the grated coconut in a pan till reddish brown. Let it cool for a while, then grind the roasted masala together with the coconut to form a smooth paste.
- In a deep pan add 2 tablespoons oil and splutter the mustard.
- Sauté the onions, ginger, garlic, curry leaves and green chilies till they turn golden brown.
- Add the ground coconut paste and sauté for a few minutes
- Add the chickpeas along with the water and bring to a boil.
- Check the seasoning and add more salt if required. Cook until the gravy thickens a bit.
- Serve with kallappam http://www.food52.com/recipes/1720_kallappams_a_south_indian_pancake_a_kerala_christian_specialty_
The Key to Okonomiyaki
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