This is a nice, simle recipe adapted from Healthy South Indian Cooking by Alamelu Vairavan and Patricia Marquardt.
1 tablespoon cooking oil
A couple of small dried red chiles, seeds removed
1 teaspoon of black mustard seeds
1 teaspoon urad dal
1/2 teaspoon turmeric
1 teaspoon salt
A couple of curry leaves (used instead of chutney powder)
1-2 teaspoons of finely minced ginger
1/4 cup of unsweetened coconut
1 can of chickpeas
Drain and rinse the chickpeas.
Heat the oil over medium heat. Add the chiles, mustard seeds, urad dal and curry leaves and fry with the cover on for about 30 seconds or so and the mustard seeds are popping. Or just leave the cover off like I usually do and let the mustard seeds go all over stovetop.
Add the chickpeas, turmeric, salt, curry leaves and ginger. Cook for about two minutes, add the coconut, and then remove from the heat.
