Method

• Soak chickpea overnight or for atleast 8 hours, cook with 3 to 4 times the water until soft.

• In a pan dry roast the whole spices for the spice mix and powder it fine.

• Heat oil in a pan, crackle mustard seeds, add shallots, ginger, garlic, green chilly and stir-fry.

• Add the spice mix, red chilli powder, turemeric powder, coriander powder, black pepper powder, stir in the masalas and saute for a while, until the raw smell is gone.

• Add the boiled chickpea along with the left over water into this masala.

• Stir well and let it come to a boil, if there is too much water let it simmer for a bit and reduce the gravy.

• Add 3 tbsps of the Roasted coconut paste directly to the gravy, let it simmer for a minute and make sure it is blended well with the gravy.

• Serve hot with Puttu or Appam.