Kala Channa in Coconut Sauce

Kala Channa in Coconut Sauce uses black chickpeas, which have a firmer texture and earthier flavor than common pale chickpeas. The source cooks them separately before building the sauce.

Mustard seeds are popped in oil, followed by tomato, ginger, garlic, cumin, coriander, cayenne, turmeric, and salt. Coconut milk and curry leaves then turn the spiced tomato base into a richer sauce.

Caramelized onions are prepared separately in ghee and olive oil and folded in near the end. Lemon juice provides the final acidity before the curry leaves are removed.

Ingredients

• 1 cup dried black chickpeas
• 1 tablespoon good oil
• 1 teaspoon mustard seeds
• 2 cups tomatoes, diced
• 1 teaspoon fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• Salt to taste
• 3/4 cup coconut milk
• 4–5 curry leaves
• Juice of 1 lemon, or tamarind chutney
• 1 cup onions, thinly sliced
• 1 teaspoon ghee or butter
• 1 teaspoon olive oil

Method

Soak and cook the black chickpeas according to the source’s bean-cooking method. Heat the good oil in a large pot over medium-high heat, add the mustard seeds, cover, and let them pop for 30 seconds. Add the tomatoes, ginger, garlic, cumin, coriander, cayenne, turmeric, and salt, reduce to medium, and cook 8–10 minutes until the tomatoes soften. Add the cooked chickpeas, coconut milk, and curry leaves and cook 10–15 minutes more. Stir in lemon juice and remove from the heat. Separately, caramelize the onions in ghee and olive oil over medium heat for 8–10 minutes, then add them to the chickpeas. Remove the curry leaves and serve. Makes 4 servings.