The original recipe for this calls for a lot of speciality ingredients. My version uses some replacements or dried versions of recommended seeds. Still, we're lucky to have an #Indian grocery shop nearby, so I was include curry leaves and tamarind sauce, which you might not be able to purchase in your chain grocery store, or you might not want to buy if you don't make a lot of Indian food. Good news for you, the internet exists and has ideas for replacements. Just click on the hyperlinks I included.
Modified a Recipe by Vegan Richa | Serves: 4 | Time: ~30 min.
Ingredients
1 15 oz can #chickpeas
2 dried red #chilis
1/4 tsp black peppercorns
1/3 cup shredded #coconut
5 cloves garlic
2 tsp coriander
1/2 medium onion , roughly chopped
1/8 tsp cinnamon
1/2 tsp turmeric
3/4 tsp salt
1 cup water, divided
1/2 to 1 tsp #tamarind paste
Tempering
1 tsp neutral oil
8 to 10 curry leaves
For Serving/Garnish
Rice. We did black rice since we have a lot on hand.
1 tbsp Lemon
1/8 Cayenne
1/2 tsp mustard powder
1/8 tsp fenugreek seeds
Instructions
Heat a skillet over medium heat. Toast the chilies and black pepper until the seeds start changing color. Add coconut and mix in. Roast for half a minute or until coconut starts to get golden.
Transfer to a blender. Add onion, coriander, garlic, cinnamon, 1/2 cup water and blend until the coconut breaks down.
Add blended onion coconut mixture to a saucepan. Add turmeric, and cook for 7 to 9 minutes until the onion does not smell raw. Add tamarind, chickpeas, 1/2 cup water, salt and cook for 10 minutes. Taste and adjust salt and flavor. Stir in lemon, cayenne, mustard powder, and fenugreek. Cover with tempering and serve.
Make the tempering
Heat oil in a skillet over medium heat. When hot, add curry leaves carefully. Take off heat and mix into the chickpeas. Serve hot rice.
Fun Fact about Black Rice: " The pigments that give black rice its dramatic hue are actually anthocyanins - the same antioxidant compounds that give blueberries, purple grapes, and goji berries their royal coloring. Anthocyanins have been linked to a number of health benefits, from a reduced risk of heart disease and cancer to enhanced cognitive function. A serving of black rice gives you the same amount of anthocyanins as a serving of blueberries."
What I ate and drank today
3 cups of coffee
64 oz of water
Egg, spinach and swiss sandwich
Spinach, beet, carrot and walnut salad with maple dressing
1/2 peanut butter, Thai curry and basil sandwich
Mangalorean Chana Gassi
White wine
Exercise
~5 miles of walking