< li class="wprm-recipe-ingredient" style="list-style-type : disque ;"> 1/4 cc < span class=" wprm -recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2">(0.25 TL) Cardamom
Boil the brown chickpeas in 1 cup of water. Discard the water.
Pressure Cooking: Pressure Cook chickpeas in 2 cups of water for 20 minutes on stovetop or in electric cooker for 30-35 minutes (manually 30 minutes in Instant Pot). Release the pressure naturally.
Heat a small skillet over medium-high heat. Add the coconut and toast for 2-3 minutes until golden brown. Stir occasionally to avoid burning. Stir in 2 tablespoons of water until most of the coconut has broken down and set aside.
Heat the oil in a pan on medium heat heat. When hot, add the mustard seeds and let them sizzle. Add the curry leaves and the asafetida and cook for a few seconds. You will stutter, so be careful.
Add onion, garlic, ginger and cook until soft. ‘They are translucent. div> li>
Add the ground spices and mix well. for half a minute. Add the tomatoes and some water and cook until the tomatoes are soft. 5 minutes. Chop larger pieces.
Add this mixture, salt and coconut paste to the brown chickpeas (or vice versa, depending on your pan) . size) and simmer over medium heat for 5-10 minutes. Taste and adjust with salt and heat. Add more water if needed.
Garnish with coconut. I also usually add a cool temper before serving. Heat the oil in a small pan over medium heat. When the oil is hot, add 1/4 teaspoon mustard seeds and 2 chilies and cook for a few seconds. The seeds begin to burst. Pour it over the chickpea curry. Serve over rice, boiled cereal, or with flatbread, appams, dosas, etc.
Prepare the curried chickpeas in a saucepan: soak Soak the chickpeas in lukewarm water for at least 4 hours. Drain and place in a saucepan with 3 cups of water. Partially cover and cook over medium heat for 35-45 minutes or until tender, as desired. Prepare the curry mixture and add to the simmering chickpeas and continue.