Made from black chickpeas, also called Bengal gram, this curry was always made by my mom as an accompaniment to light-as-air chapatis or puris. Rich in protein and iron, it has a lovely earthy flavour that goes well with potatoes.

Ingredients

Black chick peas 1 cup soaked overnight, cooked in a pressure cooker till done

Two medium potatoes, peeled and cubed

Green chillies 2-3, slit

Tomato 1 large, chopped

Ginger 1” piece, finely sliced

Curry leaves

Onion 1 large

Coriander powder 3 tbsp

Red chilli powder 2 tsp

Turmeric 1 tsp

Pepper powder 1/2 tsp

Salt to taste

Cinnamon 1/2” stick

Cloves 3

Oil 2 tbsp, preferably coconut oil

Method

Add the oil to a hot wok and add the sliced onion. Fry till it changes colour to a golden brown. Add the coriander powder and red chilli powder. Fry till the raw smell of coriander disappears.

Add the steamed black chickpeas.

Add turmeric powder, salt and pepper powder.

Add the chopped tomatoes, green chillies, ginger and curry leaves.

Add the chopped potatoes and enough water to cover it.

Add the cinnamon and cloves. Bring to a rolling boil and reduce the heat. Cook till the potatoes are cooked.

Serve hot with chapatis or puris.