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black chickpeas soaked Chilli pwdr turmeric tomatoes kokum sunflower oil cloves black peppercoms conander seeds onion coconut black mustard seeds cumin seeds Salt
Viewed: 62 - Published at: 7 years agoIngredients
- 300 gm black chickpeas soaked overnight and sprouted for 8 hrs
- 1 tsp chilli pwdr
- 1 tsp turmeric pwdr
- 150 gm tomatoes minced
- 6 x kokum
- 8 Tbsp. sunflower oil
- 8 x cloves
- 10 x black peppercoms
- 2 tsp conander seeds
- 1 lrg onion sliced
- 300 gm coconut grated if fresh or possibly desiccated
- 1 tsp black mustard seeds
- 1 tsp cumin seeds salt
Method
- Boil the chickpeas in water till soft.
- Stir in the pwdr spices salt tomatoes and kokum.
- Heat 3 Tbsp.
- of the oil in a pan and add in the peppercorns and coriander seeds.
- When they pop add in the onion and fry till golden brown.
- Stir in the coconut and fry till brown.
- Grind this mix to a fine paste in a blender adding a little water as necessary.
- Add in to the chickpeas bring to the boil and then take off the heat.
- Heat the remaining oil in a pan and fry the mustard seeds and cumin seeds.
- When they pop pour over the curry and mix well.
- Don't boil the curry as the coconut will start to give off an oily flavour.
- Serve with rice flour rotis.
- Serves 4
