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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using dried chickpeas, soak overnight in plenty of water, then drain. | 2. Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender. | 3. Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions. | 4. When the chickpeas are cooked, or if you are using canned chickpeas, put them aside. | 5. Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn. | 6. As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter. | 7. Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste. | 8. Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma. | 9. Add onion and curry leaves and saute and stir a further minute or two. | 10. Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary. | 11. Add 1 cup coconut milk and simmer for a further 10-15 minutes. | 12. Serve with rice and garnish with fresh cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	2	cups	canned drained dried	1512.0	251.8	81.88	24.16
coconut	1	cup	desiccated unsweetened	283.2	12.184000000000001	2.6639999999999997	26.791999999999998
ginger	1/2 - 1	teaspoon	sliced chopped	0.0	0.0	0.0	0.0
turmeric powder	1/2	teaspoon	ground	-	-	-	-
red chili powder	1/2 - 1	teaspoon	ground	-	-	-	-
coriander powder	1	tablespoon	ground	-	-	-	-
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
mustard seed	1/2	teaspoon		5.08	0.2809	0.2608	0.3624
curry leaf	6			-	-	-	-
coconut milk	1	cup		552.0	13.296	5.496	57.216
cilantro				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.