This recipe has its roots in south India, likely influenced by cuisine from Bangalore and Vellore.
About 20 minutes (assuming the chickpeas have already been soaked)
- 200g chickpeas (white)
- 2 medium-sized onions (chopped)
- 2 medium-sized tomatoes (chopped)
- 2 cinnamon sticks
- 3 cloves
- 1 tablespoon of ginger-garlic paste
- Coconut milk to taste (say, about 200ml)
- ½ tablespoon chilli power (or to taste)
- 1 tablespoon coriander powder (or to taste)
- ¼ teaspoon of turmeric powder
- Some coriander leaves (for garnishing)
- Some oil (e.g. vegetable or sunflower oil)
- Some water (about 3-4 cups should do)
- Some table salt (seasoning)
Usually some vegetables are added as desired. In my household, a few small potatoes, brinjals/eggplants, cauliflower and green beans are typically added.
- Wash the chickpeas.
- Soak chickpeas for about 5-6 hours in water (room temperature).
- Boil the chickpeas until cooked and somewhat soft.
- Add about a tablespoon of oil in a kadai or frying pan. Add the cinnamon sticks and cloves when the oil reaches a medium temperature.
- Add the chopped onions.
- Throw in the ginger-garlic paste once the onions are slightly cooked (takes a couple of minutes).
- Add the tomatoes, cook for a moment (about a minute or so), then add your choice of vegetables until they’re slightly cooked.
- Add in the chilli, coriander and turmeric powder.
- Cook until the smell of the chilli powder has disappeared and the brilliant aroma starts to emerge. This usually takes about a couple of minutes.
- Season with table salt (about a teaspoon of salt).
- Add the water to the kadai/frying pan. The vegetables should be submerged in the water so as to cook them thoroughly. Cover the kadai or frying pan with a lid.
- After about a couple of minutes when the vegetables are starting to cook, put in the chickpeas and the coconut milk. Season with salt to taste (about a couple teaspoons should do.
- Close the lid and let it simmer in the medium flame for about 2-3 minutes.
- Done! Serve with rice, rotis/chapathis, parottas, puris or some other base.