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Author Notes: Chickpea curry is used as a dip and side with rice crepes (appam) and dosa in central Kerala. This recipe is from my mom. Written down by my wife. I updated it to fit the format of this web site.
I optionally add veggies that do not have strong flavor and do not need long cooking time to this dish towards the end of the preparation.
Pardon my vocabulary. —James
- 1 cup Brown chickpea
- 1/8 Coconut
- 1 Sweet red onion
- 1 Roma tomato
- 1 piece Ginger (about an inch long)
- 4 Garlic cloves
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Salt
- 1 tablespoon Clear coconut oil
- 1/4 teaspoon Mustard seeds
- 1 sprig curry leaves (optional)
- Soak chickpea in 8 cups of water overnight.
- Remove water from chickpea. Transfer the chickpea to a pan or pot and add salt and water to cover the chickpea.
- Bring the water to boil on high heat and then reduce the heat to medium and let it cook for 20 minutes.
- While chickpea is cooking, prepare the ingredients: Cut onions in to thin long slices.
- Cut coconut in to 1/10" thick and 1" long slices. These are available in some Indian grocery stores in small packs. They will be in the freezers. If you have them, use a handful of those slices.
- Cut peeled ginger and garlic in to tiny granules. Cut the tomato in to 1/2" pieces.
- Wait for the chickpea to finish cooking.
- In a separate pan or pot large enough to hold chickpea, add coconut oil and heat on medium flame. I use olive oil as a replacement but the taste is quite different.
- Once oil is boiling, add mustard seeds. Wait for the seeds to finish popping.
- Add coconut and wait for it change the color to light brown. Watch for the heat. If the oil is drying up too fast, you may to reduce the flame a little.
- Add curry leaves if available and let the water dry out of them. Curry leaves adds a subtle flavor.
- Add onion pieces, ginger and garlic and continue frying until everything is light brown and there is no more water.
- Add tomato pieces and continue frying until the water from tomato is not popping any more and tomato pieces are mixed well into the ingredients.
- Add turmeric powder and chili powder and fry for about a minute.
- Add the cooked chickpea along with the water
- Add garam masala powder. Cook for 20 minutes on low flame. Longer if you like the chickpea to be soft.
- Optional: Add a cup of canned green bean midway through the previous step. Remove the water from canned bean before adding.
- This recipe was entered in the contest for Your Best Recipe with Coconut