Showing posts with label Coconut. Show all posts
Showing posts with label Coconut. Show all posts

Misal Pav Recipe | How to make Misal Pav [Video]

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Misal Pav Recipe. This video shows how to make popular Maharashtrian spicy vegan curry called Misal. Misal is a curry made with sprouts and coconut that is topped with Sev or Mixture and served with Pav.

In a hurry? Jump to Video or Jump to Recipe

Spicy Maharashtrian Misal Pav


Bangalore has the weirdest weather of all places I've been to. It can be bright and sunny one day and pouring cats and dogs the next. We ran through October like it was Summer, barely a hint of chill in the air and the Sun was all powered on. And then we got loads of rain, just when I was ready to get those light trousers and leather footwear out !!  Finally, since mid-November, the chill has been setting in and it feels like Winter, at least in the evenings. The days are still as hot as Summer.

When it's cold outside, I want to stay cozy inside and eat warm spicy curries while lazily watching reruns of F.R.I.E.N.D.S. And this Misal Pav totally fits the bill. It is spicy, hearty and best of all, you can top it up with awesome crunchy things.

When I think of Misal Pav, it takes me back to my college days. Thursday night dinner in hostel was Misal Pav and it was actually horrible. If one were to eat that Misal Pav, one would never ever dare to eat one again. I don't know how the cooks in the hostel mess could mess up something so simple, but they managed to put up an unappetizing dish in the name of Misal Pav. It was only when I ate Misal Pav in a Maharashtrian restaurant that I came to appreciate the flavor and texture of this spicy vegan affair.

Spicy Maharashtrian Misal Pav


Spicy Maharashtrian Misal Pav


Spicy Maharashtrian Misal Pav


Misal pav is a simple yet complex dish. It is simple to cook, but the flavors are complex, the textures are complex. Misal consists of 3 main things:

  • Usal - Usal is a quick curry made from sprouts. Sprouts are boiled with turmeric, salt and a little bit of asafoetida. You can add other spices to usal when you want to have it plain, but when you are cooking usal for Misal Pav, it is best to keep it simple. Generally, moth bean sprouts or matki sprouts are used for Misal Pav, but if you don't have moth beans, just use mung beans or any other sprouts that you can.
  • Kat - The spicy coconut based curry that dominates the flavor of Misal Pav is called the Kat. Kat is made by grinding together spices, coconut, onion and tomatoes and boiling them until the flavor develops. I have used Kokum as the souring agent in the Kat, you can use tamarind pulp instead. Kokum helps in giving a darker color to the Kat, that you may miss if you use tamarind. If you have access to Misal masala powder, then you can use that instead of the whole spices I have used.
  • Sev/Mixture/Farsan - This is the fun part of Misal Pav. Misal is always topped with crunchy spicy mixture. You can use any topping of your choice - papdi, ghatia, sev, chiwda etc. The more you add, the better it tastes. Only thing to remember is to add this at the end, while serving, else your mixture will get soggy and loose its texture and flavor.
Serve Misal with toasted Pav or regular bread. And always serve it piping hot!!

Spicy Maharashtrian Misal Pav

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Misal Pav Recipe | How to make Misal Pav


Spicy Maharashtrian Misal PavMisal is a popular spicy vegan Maharashtrian curry that is served with Pav bread. Misal is made with sprouts and coconut and is topped with Sev or Mixture.

Recipe Type:  Curry
Cuisine:            Maharashtrian, Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2-3

Ingredients:


For the Usal:


2 cups Sprouts
2 Tbsp Oil
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
A pinch of Asafoetida (Hing)
Salt to taste
Water as required

For the Kat:


1 large Onion
1 large Tomato
0.5 cup grated Coconut
2 Tbsp Oil
1 Clove
1" Cinnamon
0.5 tsp Pepper
1-2 Bay leaves
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Tbsp chopped Garlic
1 Tbsp chopped Ginger
2 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
3-4 Kokum peels or 1 tsp Tamarind Pulp
1-2 cups Water
Salt to taste

To assemble the Misal:


1 Onion, finely chopped
1 Tomato, finely chopped
2 cups Sev or Mixture
0.5 cups Coriander leaves, finely chopped

Method:


To make the Usal:


1. Heat oil in a pan and add mustard seeds.
2. After the mustard seeds splutter, add the sprouts, turmeric powder, salt, asafoetida (hing) and 1 cup water. Cover and cook until the sprouts are cooked.
3. Grind the clove, cinnamon, pepper, ginger, garlic, coriander powder and cumin powder into a coarse masala without any water.

To make the Kat:


4. Soak the kokum peels in 0.5 cup warm water and keep aside.
5. Heat oil in a pan and add the coarsely ground masala.
6. Saute the masala until fragrant, then add chopped onion.
7. Once the onions are slightly browned, add in chopped tomato and grated coconut.
8. Fry for 2-3 minutes, then grind everything to a smooth paste with a little water.
9. Pour back the masala into the pan.
10. Add in turmeric powder, red chilli powder, salt, soaked kokum peels or tamarind pulp and 1 cup water. You can remove the kokum peels after a while if the gravy has reached the sourness you desire.
11. Allow it to come to a boil and let it boil for 8-10 minutes.
12. Adjust seasoning if required. Add more water for a looser consistency. If you want a thicker consistency, boil it longer.

To assemble the Misal Pav:


13. To serve the Misal Pav, add the usal in a bowl.
14. Pour over the spicy kat.
15. Top with finely chopped onion, tomatoes and coriander leaves.
16. Top with sev or mixture and serve with toasted pav.

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Spicy Maharashtrian Misal Pav




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10 Vegan Indian Curries [Ready in 75 minutes or less!!]

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A compilation of ten vegan Indian curries that are ready in 75 minutes or less.

ten vegan Indian curries


Hey I'm back with my compilation of 10. And this time it is Curry!!

It is obvious that being Indian, I love my curry. There is nothing more comforting than a bowl of curry on a cold night. Curry can be made with poultry, seafood and meat or it can be made with simple vegetarian and vegan ingredients. Today I am listing down 10 of my favorite vegan Indian curries from the blog. Hope you enjoy it!!

1) Lahsuni Methi Mushroom [50 minutes]


A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy. This curry is unique in fragrance and flavor because of the slightly bitter methi leaves.



2) Mushroom Palak [60 minutes]


There had to be one curry in the list that was made purely of Spinach. While the Palak Paneer is the most popular spinach curry out there, this one uses Mushrooms instead of Paneer, making it vegan friendly and popular among mushroom lovers. The mushroom also adds loads of flavor to the curry.

Mushrooms cooked in a vibrant spinach curry


3) Lauki Kofta [75 minutes]


Koftas are generally balls made of meat that are added to curries. However, here the koftas are made of bottle gourd. If you don't have bottle gourd, replace it with Zucchini which is the closest to it in texture.

Bottle gourd dumplings in a tomato based gravy

4) South Indian Chana Masala [75 minutes]


My most pinned recipe - South Indian Chana Masala. There are 2 versions of the popular Chana Masala made with boiled chickpeas - the North Indian one that is made with tomatoes and is more easily available in restaurants all over the world and the South Indian one that is made with coconut and is only available in South India.

South Indian Chickpea Curry with coconut


5) Punjabi Dum Aloo [75 minutes]


Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato based gravy.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy


6) Babycorn Masala [60 minutes]


Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy. Easy and very quick to make, this will be ready in less than an hour.

baby corn masala tomato gravy north indian curry

7) Bom Chount Wangan [55 minutes]


A unique Kashmiri curry made with green apples and brinjal or eggplant. Sweet and spicy, this curry is unique in it's flavors.

Kashmiri Apple Granny Smith Brinjal Eggplant aubergine curry bom chount wangan

8) Coorg Pumpkin Curry [70 minutes]


This curry from the beautiful region of Coorg in South India. And like all South Indian curries, this one has a coconut base. This curry is a mix of sweet, salty and spicy flavors.

Coorg Pumpkin Curry kaddu sabzi coconut vegan kumbalkai palya

9) Vegetable Stew [55 minutes]


Mildly spiced vegetable stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk.


10) Vegetable Jalfrezi [60 minutes]


Jalfrezi is a popular curry made with tomatoes and a mix of vegetables. You can add Paneer to the curry if you are making a non-vegan version. For vegans, add some fried tofu to take it to another level.

mix vegetable gravy paneer jalfrezi indian


If you tried these recipes, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like these recipes, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Eggplant Coconut Curry [Video]

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Vegan Eggplant Curry made by simmering sauteed eggplant in a spicy coconut gravy.

Vegan curry made with eggplant and coconut milk


It was today, 12 years ago that I stepped foot into the Corporate jungle. My first day at my first job. A job I had waited 1.5 years to join, a long wait. A special day in the life of a young Engineer. 

It was also special for another reason. It was the day I met Raj. We've known each other for 12 years, starting from that day. 12 years is a long time to know someone. You tend to learn every annoying little detail there is, every story has been told, there are no skeletons left in the cupboard. When I predict he will do something to the "T", he thinks I'm guessing, but I know him so well that I don't need to guess anymore. There is comfort in knowing someone so well, there is warmth in trusting a person so much.

These two feelings of comfort and warmth are echoed in today's curry. A good curry is like a warm hug from inside. It is supposed to make you feel at home, it is supposed to make you smile for no reason at all. It is supposed to make you feel like you are in your pajamas even when you are dressed to impress.  It is supposed to be something you cannot resist taking another helping of. This Eggplant Coconut Curry is all that, and more!

Vegan curry made with eggplant and coconut milk

This Eggplant Coconut Curry is made by first sauteing roughly diced eggplant in coconut oil until they are brown and soft. Then a gravy is made by adding coconut milk to sauteed onion and tomato puree. Spices, a lot of them are added to flavor the curry. The curry is finished off in true Indian style with a tempering or "tadka" of mustard seeds and curry leaves. Garnish with sliced almonds and the quintessential coriander leaves. You can use pine nuts or cashew nuts too. This is just an indulgent step and skipping it will not affect the flavor of your dish.

This curry is simple if you know your way around in the kitchen. If not, I have a quick video to help you out. This Eggplant Curry is vegan. It can be made gluten free by skipping the asafoetida. It can also be easily doubled or tripled and is perfect for a large family gathering. It requires barely any prep too.

The Eggplant Curry uses a mix of different spices like fennel powder, coriander powder, cumin powder and garam masala. If you don't have all of them, just use what you have, or use your favorite Indian spice blend or curry powder.

Serve the curry with roti, naan or jeera rice like I did.

Vegan curry made with eggplant and coconut milk

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





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Eggplant Coconut Curry


Vegan curry made with eggplant and coconut milkFlavorful curry made by simmering sauteed eggplant in a vegan gravy made with coconut milk and flavored with a mix of spices.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Ingredients:


1 large Eggplant (bharta baingan)
1 cup Coconut Milk
1 large Onion
2 medium Tomato
1 tsp Ginger Garlic Paste
1 tbsp Fennel Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala
A pinch of Asafoetida (Hing)
3 Tbsp Coconut Oil
0.5 tsp Mustard seeds
8-10 Curry leaves
Salt to taste
0.5 cup Water
Sliced almonds to garnish (Optional)
Handful of Coriander leaves

Method:


1. Dice the eggplant into small pieces.
2. Heat 1 Tbsp coconut oil in a pan and add the diced eggplant.
3. Add salt to taste and saute the eggplant until it is cooked. Remove and keep aside.
4. Puree the onion and tomato separately.
5. Heat 1 Tbsp coconut oil in a pan and add the pureed onion.
6. Add the ginger garlic paste and saute until the onion browns slightly.
7. Add the pureed tomato and cook until the liquid evaporates.
8. Add all the spice powders and mix well.
9. Add 0.5 cup of water and simmer on low heat until for 4-5 minutes.
10. Add the coconut milk, salt to taste and the sauteed eggplant. Mix well and simmer on low heat for 4-5 minutes.
11. Heat the remaining oil in a different pan. Add the mustard seeds and allow them to splutter.
12. Once the mustard splutters, add the curry leaves and remove from heat.
13. Add this tempering to the curry.
14. Garnish the curry with sliced almonds and chopped coriander leaves.
15. Serve hot with roti or rice.


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Blueberry Litchi Coconut Mocktail

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Summer is not yet over! Enjoy this mocktail made with sweet blueberries, fragrant litchis and healthy coconut water before it is too late.


Happy July to you!!

Can you believe we are already six months down in 2018? Time surely flies fast. 

While it is already monsoons in this part of the world, I know Summer is just starting for a few folks out there.

This mocktail was waiting to be made for a long time now. I watched a similar cocktail on TV and I was bowled. I had to make it. The only thing that was really stopping me was the unavailability of blueberries. And I finally got some plump sweet blueberries at Namdhari's over the weekend, that too at slashed prices. This was my first time eating sweet blueberries. Somehow, until date, I've only managed to get slightly sour ones and I had come to expect that blueberries never got sweeter as they ripened. But hey, they do get sweet. I'm yet to find sweet strawberries, but I now have some little hope that I may find it some day. 

I also chanced upon these extremely fragrant and flavorful litchis while I was out there. They grew at their own farm. I would never have picked up a bag of green litchis, but they let us try a few and they were so sweet, we could hardly believe it. I've only ever had red litchis. These litchis are so fragrant, I love opening my fridge just to catch a whiff!

Anyway, after the blueberries and the litchi, comes the coconut. This mocktail uses the tender coconut water - the best summer drink there is. I'm very lucky to have access to fresh tender coconuts, but if you don't, you can replace it with packaged tender coconut or young coconut water or just some Sprite or plain Soda or Sparkling water.

If the fruit you have aren't sweet enough, stir in some raw honey or sugar. I had really sweet fruits and tender coconut water, so I did not need to sweeten it any other way. Also, if you plan to make it in advance and serve it after a while, add a little lime juice or lemon juice so that it does not discolor. I had a brighter purple before I took the pics, but since I missed adding any citrus the color changed slightly. 

If you'd rather have this as a cocktail, you can add vodka or tequila. The original recipe from TV had vodka and lavender but no litchis. 

These paired really well with the Bread Pizza Cups that I shared on Friday. 


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Blueberry Litchi Coconut Mocktail


A non-alcoholic drink made with fresh blueberries, fragrant litchis and young tender coconut water.

Recipe Type:  Beverage
Cuisine:            International
Prep Time:     15 minutes
Cook time:     0 minutes
Total time:     15 minutes
Yield:                Serves 4

Ingredients:


1.5 cups Blueberries
10 Litchis
2 Tender Coconuts
0.5 Lime
Ice as required
Sweetner if required

Method:


1. Peel the litchis and deseed them.
2. Blend together 1 cup of blueberries, litchis and lime juice until smooth.
3. Strain if you desire.
4. Add coconut water and mix.
5. If the drink is not sweet enough for you, you can add raw honey or sugar.
6. Fill the glasses with ice and pour the drink over them. Add the remaining blueberries in each glass.
7. Serve chilled.





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Battalu Kadabu Recipe | Steamed Rice Cups [Video Recipe]

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Steamed bowl shaped dumplings made from rice semolina. Vegan and gluten free!

Steamed cups made from rice semolina

Does Breakfast excite you? Are you a cereal from a box person or someone who likes to cook an elaborate first meal of the day? Or a mix of both?

I believe I am a mix of both. There are days when I prefer just bread butter or a simple Coriander Chutney Sandwich, and there are others where I like to put in my love and effort into my favorite meal of the day. Especially on weekends. And this "Battalu Kadabu" has usually been on my weekend breakfast menu, because I believed it took time to make it, until now. I made this on a weekday and actually timed it. And it took me 50 minutes from start to finish to make this and it fed 4 people. And I believe I even ended up taking 50 minutes because I attempted to shoot a video while cooking it. But I don't believe I will make this on a weekday again because I never have that much time to spare on a regular weekday morning, but I definitely don't mind eating them.

Steamed cups made from rice semolina

So what is this Battalu Kadabu. "Battalu" means bowl in Kannada and "Kadabu" is usually a steamed dumpling. So this dumpling is called so cause it is shaped like a bowl. I learnt this recipe from my mother in law.  It took me a few tries to get it right. 

This dumpling is made with rice semolina. It can also be made with rice flour, but I prefer the rice semolina version that I am sharing. Rice semolina is cooked in boiling water to make the dough. The dough should be slightly sticky and pliable. It should not crumble, if you want to shape the kadabus. If you are struggling to shape it like a bowl, just shape them like little discs. The taste will not differ with the shape.

I love this Battalu Kadabu because it is light. It does not fill me up to the brim and make me sluggish all day. It is vegan and gluten free. Serve it warm with a good spicy coconut chutney like this tondekai chutney made from ivy gourds or heerekai sippe chutney made from ridge gourd. If you are not vegan, fill up these rice cups with some golden ghee, it is delicious.

Steamed cups made from rice semolina

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email




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Battalu Kadabu


Steamed cups made from rice semolinaSteamed dumpling made of rice semolina (rava), eaten as a breakfast in Mangalore along with Ghee and coconut Chutney.

Recipe Type:  Breakfast
Cuisine:          South Indian / Mangalorean
Prep Time:     5 minutes
Cook time:     50 minutes
Yield:              28-30

Ingredients:


2 cups Rice Semolina (Akki Tari)
4 cups Water
0.5 tsp Salt
2 Tbsp desiccated Coconut
2 tsp Oil (to grease steamer)

Method:


1. Heat the water in a kadhai or deep pan.
2. Add the salt and coconut. Allow the water to come to a rolling boil.
3. Slowly add the rice semolina while stirring continuously to avoid forming lumps.
4. Keep stirring and cook it until everything comes together as one mass. This may take 5-6 minutes.
5. Remove from heat onto a dry plate and allow it to cool slightly.
6. Knead it for 3-4 mins, if it feels dry, add a little water and knead.
7. Pull out a small lemon sized ball and flatten it. Using your fingers make a small depression in the center and continue to gently press the edges to make a bowl shape. See video for reference.
8. If you are struggling to make the shape, just flatten them into little discs.
9. Grease the steamer plate.
10. Place them in a steamer and steam for 5-7 mins
11. Enjoy it while its hot with some spicy coconut chutney.


Steamed cups made from rice semolina


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South Indian Chana Masala

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Fragrant chickpea curry made in South Indian style with fresh coconut and whole spices. 

South Indian Chickpea Curry with coconut


That South Indian blood in me, is 50% coconut. I'm sure! 

Everything tastes a little better with some coconut in it, do you agree?

Now, that we have established ourselves as fans of that brown fruit or nut, lets move on. So who like chickpeas? I know I do. 

If you are still here, then you will love this South Indian style of making Chana Masala.

South Indian Chickpea Curry with coconut

Chana Masala is a curry made with Kabuli Chana or Chickpeas or Chhole. South Indians make it differently from the North Indians. The North Indian curry is heavy on tomatoes, while the South Indian one uses coconut. If you were looking for the North Indian curry, you will like these:
Amritsari Chhole, Pindi Chhole or this slightly different Chhole Palak.

While I'm super lucky to be in the tropics, where coconuts are easily available and not very expensive, you can replace the fresh coconut here with frozen coconut or with coconut milk.
If using coconut milk, just expect a paler color as you will not be roasting the coconut.

Now, back to the dish, it is actually very simple to make. You really don't need to be a chef. But you have to know your spices. Here, I have used whole spices that I dry roasted on low heat for a few minutes and then ground along with the coconut. You can use garam masala or chhole masala, but I highly recommend grinding those whole spices, just this one time. Grated fresh coconut is also roasted on low flame until it turns a golden brown. If you are using coconut milk, you don't have to do this step. Grind the spices and the coconut. Fry it for a while, then add the chickpeas and simmer. Garnish generously with coriander leaves. 

And this Chana Masala goes so well with crusty bread, some rice or light fluffy naans. You can make this curry and serve it right away, I think it tastes better the next day. A day or so in the fridge allows the chickpeas to soak in all the flavor. 

South Indian Chickpea Curry with coconut


South Indian Chickpea Curry with coconut


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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South Indian Chana Masala Recipe


South Indian Chickpea Curry with coconutSouth Indian Chana Masala is a spicy curry made with chickpeas, fresh coconut and whole spices.
Recipe Type:  Main
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     60 minutes
Yield:                Serves 2-3


Ingredients:


1 cup dried Chana or 1 can Chickpeas
0.75 cups grated fresh Coconut or 1 cup thick Coconut Milk
5-7 dry Red Chillies
1 small Onion
1 Tbsp Coriander seeds
1 tsp Fennel Seeds (Saunf)
0.5 tsp Cumin Seeds (Jeera)
1-2 Cloves (Lawang)
0.5" Cinnamon (Dalchini)
1 green Cardamom (Elaichi)
4-5 Black Peppercorns (Kali mirch)
0.5 tsp Turmeric Powder
1 tsp grated Ginger
1 tsp Tamarind pulp
4 tsp Oil
A handful of fresh coriander leaves to garnish
Salt to taste
Water as required

Method:


1. Soak the dried chickpeas in water for 8-10 hours.
2. Pressure cook with a 0.5 tsp of salt until completely cooked. Do not overcook them.
3. Dry roast the coriander seeds, fennel seeds, cumin seeds, cloves, cinnamon, cardamom and pepper on low heat until fragrant. That should take around 3-5 minutes. Remove from heat and keep aside.
4. Heat 1 tsp of oil in the same pan and on medium to high heat, roast the dry red chillies until they puff up. Remove from heat and keep aside.
5. Lower the heat, and add the grated coconut (if using) to the pan and on low heat, roast the coconut until it turns a golden brown.
6. Remove from heat and allow to cool.
7. Grind together the roasted whole spices, red chillies, roasted coconut, grated ginger, tamarind, turmeric powder and chopped onion along with a little water to a smooth paste. If using coconut milk, just grind together the spices, red chillies, ginger, tamarind, turmeric powder and onion.
8. Heat the remaining oil in a pan, and add the ground paste.
9. Fry on low heat for 2-3 minutes.
10. Add the cooked chickpeas, 1 cup of water and salt. Allow to come to a boil and simmer for 8-10 minutes.
11. If using coconut milk, then add it after 5 minutes of simmering and continue to simmer until the curry reaches the desired consistency.
12. Garnish with the chopped coriander leaves.
13. Serve warm/hot with rice, bread, or flatbread of your choice.


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