Chickpeas Curry

Ingredients

Chickpea (dry) 250gm

Shallots 10 nos (onion can also be used)
Ginger chopped 1 tbsp.
Garlic chopped 6-8 cloves
Coconut scrapped 200 gm
Coriander powder 2 Tbsp.
Chilli powder 1 tsp
Meat masala 1 tsp
Turmeric powder ¼ tsp
Salt to taste

For seasoning

Oil 2 tbsp.
Mustard seeds ¼ tsp
Curry leaves 1 sprig
Dried chillies 4 nos

Preparation
Wash and drain the chickpeas thoroughly 2-3 times.  Soak in water overnight or at least for 8 hours.  Cook the soaked chickpeas in a pressure cooker adding one litre water and enough salt.  Reduce heat after the pressure cooker whistles.  Allow to cook for a further 10 minutes on low heat.  Remove from heat and allow to cool.  Open the pressure cooker and check whether the chickpeas are cooked by pressing one or two between your fingers.

Heat one tbsp. oil in a pan and sauté chopped shallots, ginger, garlic, scrapped coconut till golden brown.  Add coriander powder, chilli powder, turmeric powder and meat masala and mix well with the fried coconut mixture.  Saute for a further 2-3 minutes.  Remove from heat and allow to cool.

When cold grind the fried coconut mixture into a fine paste using a mixer grinder.  Add the coconut paste to the cooked chickpeas and bring all to boiling.

For seasoning

Heat 1-2 tbsp. oil in a pan, add the mustard seeds and allow to splutter.  Add sliced shallots, dried chillies and chopped curry leaves and saute well.  Pour the mixture over the chickpea curry.

Garnish with sliced red onions and lemon pieces.