Chickpea & Coconut Curry (Kadala)

1. 1

   If using dried chickpeas, soak overnight in plenty of water, then drain.

2. 2

   Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.

3. 3

   Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.

4. 4

   When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.

5. 5

   Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.

6. 6

   As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.

7. 7

   Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.

8. 8

   Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.

9. 9

   Add onion and curry leaves and saute and stir a further minute or two.

10. 10

    Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.

11. 11

    Add 1 cup coconut milk and simmer for a further 10-15 minutes.

12. 12

    Serve with rice and garnish with fresh cilantro.

* Per serving · 4 servings · Values may vary.