Chickpeas curry

By: Maria’s Menu

1 cup chickpeas
3 medium onions
2.5 tsp each ginger and garlic
2.5 tsp each chilli powder, coriander powder
1/2 tsp garam masala
1/4 tsp fennel powder
1cup coconut milkSalt to taste
To temper1tsp mustard seeds5-6 small onions1 spring curry leaves3 tbsp coconut oul

Soak 1 cup chickpeas overnight. Drain the water and rinse the chickpeas 2-3 times. Pressure cook chickpeas with 2.5- 3cups water and salt. I cook it for 8-10 whistles on, high flame. Switch off the gas and let the pressure drop completely, around 15 mins. Or get 2 cans of cooked chickpeas can.▢Open the cooker and separate the chickpeas and stock (cooking water). Take 1/4 cup of cooked chickpeas and add 2-3 tbsp of stock and mash it well. Keep this aside.▢Grind together ingredients from chopped ginger & garlic - fennel powder (ginger, garlic, chilli, coriander, turmeric, garam masala & fennel powder) with 3 tbsp water to a smooth paste.▢Heat oil in a deep and wide pan. Add chopped onion. When onion becomes brown, add ground paste. Cook for 2-3 mins. Add 2-3 tbsp of retained stock and mix well. Add mashed kadala and mix well. Add stock and bring it to a boil. Add rest of the cooked kadala and mix well. Reduce flame to lowest and cover & cook for 7-8 mins.▢Add 1 cup of thin coconut milk (if using) or water. Bring it to boil and simmer for 5-7 mins. Check salt and add more, if required.▢In a small pan, heat oil and crackle mustard seeds. Add sliced small onion and curry leaves. Cook till the onion browns. Add this to the chickpeas curry.▢Let the curry rests for 20-25 mins, before serving. The gravy tends to thicken as it rests, so adjust the consistency accordingly.