You need –
- Black/brown chickpeas – 3/4 cup
- shallots – sliced, 1/2 cup
- Tomato – 1 large
- Mince garlic – 2 teaspoons
- Minced ginger – 2 teaspoons
- Green chili – 1 slit
- Curry leaves – 1 sprig
- Chili powder – 1 teaspoon
- Meat masala – 2 teaspoons
- Turmeric powder –1/4 teaspoon
- Garam masala – 1/4 teaspoon
- Dried red chili – 2
- Mustard seeds – 1/2 teaspoon
- Coconut milk – 2 tablespoon
- Whole spices
- Star anise –1
- Green cardamom – 2
- For dry roasting –
- Freshly grated coconut – 1/3 cup (packed)
- Whole black pepper –1 teaspoon
- Coriander seeds – 1.5 tablespoons
Wash the chickpeas in several changes of water and then soak overnight or for at least 8 hours. Pressure cook the peas with enough water till done. Set aside.
Heat a frying pan and dry roast all the ingredients under “For dry roasting” till brown but do not burn them. In a blender, blend the roasted coconut with just enough water to make a fine paste. Set aside.
Heat oil in a heavy bottom pan and add the mustard seeds, red chili, curry leaves and whole spices. once the seeds have crackled and the spices are fragrant; add the onion, ginger, garlic, green chili and fry till the onions are translucent and the raw smell of ginger garlic is gone.
Now add the Chili powder, Meat masala, Turmeric powder and cook till the oil start to separate. Add the tomatoes, salt and cook till mushy. Add the coconut paste and cook briefly.
Add the cooked peas along with 1.5 cups of chickpeas stock or water. Cook till the gravy has reduced to the constancy as required.
Add the coconut milk, garam masala and stir well. Turn off the heat and serve hot with Puttu, Roti or steamed rice.