For the curry:
Black chickpeas – 1.5 cups (pre-soak for 4-6 hours or preferably overnight)
Onion – 1 large, chopped
Tomatoes – 2 medium, chopped
Red chilies – 4 or to taste
Coriander seeds – 1/4 cup
Coconut – 1/2 cup (grated/shredded/chopped into small bits)
Turmeric powder – 1 tsp
Salt to taste
For the tadka / tempering:
Oil – 1 tbsp
Curry leaves – few
Mustard seeds – 1 tsp
Drain the water from the soaked chickpeas.
Boil chickpeas in some water along with a little salt and turmeric powder, until it is cooked well – can be mashed by pressing hard between fingers but not broken or mushy to look at. Drain the water and keep aside.
Heat some oil in a pan, add the onions, some salt and red chilies and cook until the onions start browning.
Add the coriander seeds and cook for a couple of minutes until it starts browning and there’s aroma from the seeds.
Add tomatoes and cook until it is cooked to a soft consistency and oil is oozing from the mixture.
Add the coconut and saute for a couple of minutes.
Turn off the heat and let it cool down a little bit.
Grind the mixture in a blender/ food processor (90% fine with some texture is good).
Mix together the boiled chickpeas and the ground masala, adding extra water as needed to bring to desired consistency.
Bring to a boil and cook for a few minutes on simmer so everything comes together nicely.
Turn off the heat.
Tadka: In another small pan, add some oil, and then add mustard leaves and allow to crackle. Add curry leaves and turn off the heat.