Chickpeas curry (Kadala curry)

Chickpeas is a great source of protein, fibre and vitamins. Ideal for people with diabetes or cholesterol!

Ingredients

Chickpeas, 1 cup
Garlic, 6 cloves
Oil  (Olive or Coconut), 3 tablespoons
Coconut pieces, 1 1/2 tablespoons
Skinned shallots, 1 cup
Ginger (finely chopped), 1/2 tablespoon
Green chilly (finely chopped), 1 no.
Curry leaves, 10-15
Tomato (medium, finely chopped), 1 no.
Water, 3 cups
Salt, to taste

Spices:
All of my spices are home made and generally mild. If you cannot make your own spices, try buying organic spices.

Turmeric powder, 1/2 teaspoon
Chilly powder, 1 teaspoon (for a mild curry; adjust to personal taste)
Pepper powder, 1/4 teaspoon 
Coriander powder, 2 teaspoons
Cumin powder, 1/2 teaspoon
Fennel powder, 1/2 teaspoon

Preparation

• Soak the chickpeas for 6-8 hours or overnight. Wash and cook the chick peas with one cup water, garlic and salt until eight whistles blow. Allow to cool.
• Heat oil in a pan and saute the coconut pieces (no need to brown) for two minutes on low flame. Add fine chopped shallots, ginger, chilly and curry leaves; and saute on medium flame until shallots turns a little brown. 
• Add tomato and saute for a minute. Dump in the spices and saute until the oil separates. 
• Add cooked chick peas along with two glasses of water and bring to a boil until gravy thickens. Stir occasionally to avoid charring. 

This dish is delicious with poori! Enjoy and thank you :)