Kala Channa Curry

Ingredients

• 200g (1 cup) kala chana soaked in 625ml (2.5 cups) water overnight
• ½ teaspoon bicarbonate of soda
• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 10 curry leaves
• ½ teaspoon asafoetida
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 teaspoon chilli powder
• ¼ teaspoon turmeric
• 1 medium size onion,
• 2 tbsp garlic and ginger paste
• 1 to 2 green chillies
• 2 medium tomatoes or 1 large tomato – diced
• 200g thick coconut milk
• salt as required
• ½ teaspoon garam masala
• 1 tablespoon coriander leaves

Steps

1. Pour the soaked chickpeas along with the soaking water and bicarbonate of soda into a saucepan. Bring to a simmer over medium high heat for about 30 minutes or until tender. Set aside.
2. Now heat the oil/ghee over high heat in a large frying pan. When visibly hot, add the mustard seeds. When they begin to pop, reduce the heat to medium and stir in the curry leaves. When these become fragrant, stir in the asafetida, cumin, coriander powder, chilli powder and turmeric. Allow to sizzle in the oil for about 30 seconds.
3. Add the chopped onions and fry for five minutes or until soft and translucent. Stir in the garlic and ginger paste and the chillies. Stir to combine and then add the diced tomatoes. Bring this all to a simmer and then stir in the coconut milk and the cooked chickpeas with the water.
4. Allow to simmer until you are happy with the consistency. Season with salt to taste. To serve, sprinkle with the garam masala and coriander leaves to garnish.