Ginger, Salt & Pepper

A protein packed vegetarian dish from Kerala

Ingredients

For soaking

1/2 cup Brown small garbanzo beans (chana/ kadala)

4 cups Water

For grinding

1 tbsp Coconut oil

1/2 tsp Cumin (jeera) seeds

1.5 cup Grated coconut

1/2 cup Water

For cooking

1 tbsp Coconut oil

1 tsp Black Mustard seeds

10-15 Curry leaves

3 Dry red chillies

1 tsp Turmeric powder

1.5 tsp Cumin powder (Jeera powder)

1 tbsp Chilli powder

1/2 Raw plantain (cut into small pieces)

1 cup Water

Recipe

1. Soak the chana in water overnight

2. Pressure cook for 3 whistles and drain and set aside

3. For grinding, heat oil and add the jeera and coconut and fry till golden brown

4. To this add 1/2 cup water and grind to a coarse paste and set aside

5. In a pan, heat oil, add mustard seeds and let them splutter

6. Add dry red chilli and curry leaves and fry till crisp

7. Add turmeric, cumin/jeera and chilli powders and saute

8. Add the ground paste to this and saute well

9. Combine the channa and raw plantain with this with a cup of water and salt

10. Cook closed with a lid for 10 minutes

11. Continue cooking without lid till most of the water has evaporated. Turn off heat.

Serve hot with rice