Chickpea & Coconut Curry (kadala)

Total Time: 1 hr 55 mins Preparation Time: 40 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 cups dried garbanzo beans (400g) or 4 cups of cooked or canned chick-peas, drained
• 1 cup desiccated unsweetened coconut
• 1/2-1 teaspoon thinly sliced and chopped fresh ginger
• 1/2 teaspoon ground turmeric powder
• 1/2-1 teaspoon of ground pure red chili powder
• 1 tablespoon ground coriander powder
• 2 teaspoons vegetable oil
• 1 small onion, finely chopped
• 1/2 teaspoon mustard seeds
• 6 fresh curry leaves (optional)
• 1 cup coconut milk
• cilantro, for garnishing

Recipe

• 1 if using dried chickpeas, soak overnight in plenty of water, then drain.
• 2 place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
• 3 alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
• 4 when the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
• 5 next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
• 6 as soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
• 7 add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
• 8 heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
• 9 add onion and curry leaves and saute and stir a further minute or two.
• 10 add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
• 11 add 1 cup coconut milk and simmer for a further 10-15 minutes.
• 12 serve with rice and garnish with fresh cilantro.