Ingredients:

• White Chickpea – 3 cups
• Green chilli – 7, medium, slit vertically
• Ginger – 1″ piece, finely chopped
• Garlic – 6 cloves, finely chopped
• Jeera – 1 tsp
• Fennel seeds – 1/2 tsp
• Garam Masala – 3 tsp
• Turmeric powder – 1/2 tsp
• Salt – 3 tsp (or to taste)
• Cashewnut – 10
• Oil – 3 tsp
• Coconut Milk – 10 ounces
• Curry leaves – 10
• Coriander leaves – 1/2 bunch

Method:

1. Soak the chickpeas overnight. Boil in a pressure cooker and keep aside.
2. Heat a kadhai with oil. Add cashewnuts, jeera, fennel seeds, curry leaves, chillies and garlic and ginger.
3. Add turmeric powder and garam masala.
4. Add chickpeas and mix well.
5. Mash some chickpeas with a ladle.
6. When the mixture starts to boil, add coconut milk and salt. Let it boil for 2 minutes and turn off the flame.
7. Garnish with coriander leaves.

Recipe courtesy of Sify Bawarchi