Chickpea Coconut Chickpea Curry Recipe

Chickpea Curry Recipe | Coconut Chickpea Curry

Doston, aaj hum phir se hazir hain ek aur lazawab dish ke sath jo ki hai Chickpea Curry Recipe | Coconut Chickpea Curry. This South Indian-style curry is rich in protein, combining hearty white chickpeas with a spicy, aromatic coconut-based sauce. Perfectly vegan and bursting with flavors, this recipe might seem lengthy, but it's straightforward once you break it down. Let's dive into making this delightful curry step by step!

About Chickpea Curry

Chickpeas are widely enjoyed in Indian cuisine, particularly in North India, where dishes like Chana Masala are popular. However, this Coconut Chickpea Curry offers a unique South Indian twist. The defining feature of this dish is the coconut, which imparts a subtle sweetness and a rich flavor, complemented by an array of spices.

While North Indian chickpea curries often feature tomatoes and spices like dried pomegranate seeds, this South Indian version relies heavily on grated coconut and whole spices to achieve its distinctive taste. The curry's level of spiciness can be adjusted by varying the number of dried red chilies used, allowing you to customize the heat according to your preference.

Method

Prepare Chickpeas

1. Soak Chickpeas: Rinse 1 cup of dried white chickpeas under running water. Soak them in 3 cups of water overnight or for 8 to 9 hours. If you're short on time, use hot water and soak for 2 hours.

2. Cook Chickpeas: Drain and rinse the soaked chickpeas. Place them in a 3-liter stovetop pressure cooker with 3 cups of water and ½ teaspoon salt. Pressure cook for about 20 to 22 minutes, or 18 to 20 whistles on medium to high heat, until they are tender. If using a pot, cook covered with 3.5 to 4 cups of water until softened. Alternatively, use an Instant Pot.

Make the Curry Base

3. Roast Spices: Dry roast the following spices in a pan on low heat until fragrant: ½ tablespoon fennel seeds, ½ tablespoon cumin seeds, 1 tablespoon coriander seeds, 4 to 5 black peppercorns, 2 green cardamoms, 2 to 3 cloves, 1 black cardamom, 1-inch cinnamon stick, and 2 dried red chilies. If you have it, add a small piece of stone flower (dagad phool).

4. Add Coconut: Add ½ cup of grated fresh coconut (or ⅓ cup of desiccated coconut) to the roasted spices. Continue to roast until the coconut turns golden brown. Let the mixture cool.

5. Grind Paste: Once cooled, transfer the roasted spices and coconut to a high-speed blender or mixer-grinder. Add ⅔ to ¾ cup of water and blend until you achieve a fine, smooth paste. Set aside.

Cook Coconut Chickpea Curry

6. Prepare the Pan: Heat 3 tablespoons of oil (or ghee) in a pan over low heat. Add ½ teaspoon mustard seeds and let them crackle.

7. Add Aromatics: Add 1 tej patta (bay leaf) and ⅓ cup finely chopped onions. Sauté until the onions become translucent and soften.

8. Mix Spices: Stir in 1 teaspoon of ginger-garlic paste, ¼ teaspoon turmeric powder, 1 pinch of asafoetida (hing), and 10 to 12 curry leaves. Cook until the raw aroma of ginger and garlic disappears.

9. Add Tomatoes: Mix in ½ cup of chopped tomatoes. Cook for 2 to 3 minutes until the tomatoes soften.

10. Combine Paste: Add the prepared coconut-spice paste to the pan. Stir well to combine.

11. Add Chickpeas: Mix in the drained and cooked chickpeas. Stir to blend with the curry base.

12. Simmer: Add 1 cup of water and 1 or 2 slit green chilies. Season with salt to taste. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, or until the curry thickens slightly and oil floats on top. Mash a few chickpeas to thicken the curry further if desired.

13. Finish: Stir in 2 tablespoons of chopped coriander leaves.

14. Serve: Serve hot with Indian breads like poori, naan, tandoori roti, bhatura, aloo paratha, or with rice such as jeera rice or steamed rice. Garnish with lemon wedges and onion slices if desired.

Expert Tips

• Chickpea Quality: Use fresh dried chickpeas for best results. If using canned chickpeas, drain and rinse them before adding to the curry.
• Adjust Spice Levels: Modify the amount of dried red chilies based on your heat preference.
• Use Ghee: For a richer taste, replace oil with ghee, but note that this will make the recipe non-vegan.
• Storage: Refrigerate leftovers for 1 to 2 days. Reheat gently and add water if the curry thickens too much.

This Chickpea Curry Recipe combines the goodness of coconut and chickpeas with South Indian spices to create a dish that's both flavorful and satisfying. Enjoy making and savoring this delicious curry!