Ingredients:

• 1 tbsp – oil
• 1 – Onion or 5 shallots, thinly sliced
• 4 spring – Curry leaves
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1 tsp – coriander powder
• 1 cup / 200 ml – boiled black Chickpeas
• 1/2 tsp – salt
• 1/2 tsp – Garam Masala powder or mix 1/4 tsp Cinnamon powder, 1/4 tsp Nutmeg powder and 1/4 tsp Clove powder
• 3 tbsp – grated Coconut

Method:

1. Dilute red chilli powder, turmeric powder and coriander powder in 1 tbsp water and keep aside (spice mix).
2. Heat oil and add thinly sliced onions or shallots and fry till golden colour and crisp.
3. Add curry leaves and fry for 1-2 minutes.
4. To this add diluted spice mix and stir well for 1-2 minute.
5. Add cooked black chickpea, salt, garam masala powder and grated coconut and mix all the ingredients well.
6. Cover and cook on a low heat for 10 minutes.
7. Open the lid and stir well.
8. Serve hot.
9. For chickpeas:
10. Wash and soak black chick peas in 3 cups water for 6-8 hours or overnight.
11. Add 1/2 tsp salt, turmeric powder and pressure cook, along with the soaked water for 25 minutes (reduce the heat to medium after second whistle and cook for 20 minutes).
12. Allow the cooker to cool naturally.
13. Open the cooker and drain out water completely.
14. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya