Ginger, Salt & Pepper

Black chickpea curry in coconut milk is a common breakfast item in Kerala which goes with a variety of dishes like Puttu, Appam, Chappatis, Idiappam, Porotta etc.

Ingredients

1.5 cups Black/dark brown chickpeas (karutha kadala- I prefer the smaller ones)

5 cups Water (for soaking the chickpeas)

4 tbsp Vegetable oil

1 tsp Black mustard seeds

10 Curry leaves

3 Green chillies (slit lengthwise)

1 tsp Turmeric powder

1 tsp Cumin (Jeera) powder

1 tbsp Coriander powder

1 tbsp Garam Masala powder

1/2 tbsp Red Chilli powder

2.5 tbsp Ginger Garlic paste

1 cup Onion (sliced thin lengthwise)

2.5 cups Water

200 ml Coconut milk (canned, unsweetened)

Salt to taste

 

Recipe

1. Soak the chickpeas in 5 cups of water overnight
2. In a pressure cooker, heat 1 tbsp of oil and add mustard seeds along with curry leaves and let crackle
3. Add the slit green chillies to this and fry
4. Once the chillies and cooked, add all the masala powders and saute
5. Add the ginger garlic paste to this and cook thoroughly
6. Add the remaining oil and onions with salt
7. Cook the onions till they are soft
8. Drain the chickpeas and add to the cooker
9. Add 2.5 cups of water
10. Close the pressure cooker and cook for 5-6 whistles or for 40 minutes
11. Turn off heat
12. Once the pressure has been released from the cooker, bring to a boil and add the coconut milk and salt to taste
13. Boil while stirring for about 5 minutes until the smell of raw coconut milk has gone

Serve hot.