Kadala Kozhambu / Chickpeas in Coconut Milk

Today is a my mom-in-law's b'day and I wanted to do something for her that would be meaningful to both of us. Before I go any further I have to say how lovely she is to me, like my own mom :)

She is an amazing cook too and this is one of the first recipes I learnt from her since TH loves it. Its simple and looks mild but is amazingly flavourful, just like all her dishes are. She is super fast in the kitchen and is normally done cooking for the day by the time I am up (err.. which is around 7 in the morning :D).

So here is to her and her special day. Happy B'day Amma :)

Chickpeas / Kabuli Chana

What I Used (Serves 2-3 people):

Chickpeas/Kabuli Chana - 1/2 cup

Thick coconut milk - 3/4 cup

Tamarind - one marble sized ball (or 2tbsp if you are using paste)

Sambar cum rasam powder - 1 tbsp - I told you its versatile, and has more uses than just in sambar and rasam ;)

- if using your own sambar powder, use 1/2 tsp and 1/2 tsp red chilli powder.

Turmeric powder - a pinch

Hing/Asafoetida/Kayam - 1/2 tsp

Salt - to taste

Oil and mustard seeds - for tempering

How I Made It:

1. Soak the chickpeas overnight in 3 cups water. Pressure cook and keep aside.

2. Use 1/2 cup warm water and blend the tamarind with your hand to extract the juice. If using paste, dilute it in 1/2 cup water.

3. Heat a pan and bring the tamarind water to boil. Add turmeric powder, hing, salt and the sambar powder to this. Sim and let it boil for 10 minutes.

4. Add the cooked chickpeas and boil for another 10 mins.

5. Remove from fire, add coconut milk and mix well. Adjust salt.

6. Heat some oil in a small saucepan and temper some mustard seeds. While hot, pour on the above gravy and mix well. You can even use some curry leaves at this stage.

Kadala Kuzhambu

Serve hot with rice. TH loves it with parippu usili.

This special dish goes to Sra's Event - Legume Love Affair, conceptualized by Susan.