150g dried chickpeas, soaked overnight, then drained
150g whole peanuts, with the skin
1½ tsp soy sauce
1½ tsp caster sugar
2 tbsp groundnut oil
1 tsp mustard seeds
1 tsp coriander seeds
10 curry leaves
½ tsp asafoetida
½ tsp garam masala
30g grated fresh coconut (you can use desiccated instead, but only as a last resort)
1 tbsp lemon juice
1 green chilli, finely chopped
3 tbsp chopped coriander leaves, plus whole leaves to garnish
Cover the chickpeas with plenty of cold water, bring up to a boil, then simmer for an hour or more, until totally soft but not disintegrating. Drain and set aside to dry.
Put the peanuts in another pan, cover with plenty of cold water, add the soy, sugar and a teaspoon of salt, and bring to a boil. Cover, turn down the heat and simmer for three hours, or until the nuts soften up. Drain.
Heat the oil in a medium saucepan. Add the mustard and coriander seeds; once they begin to pop, add the chickpeas, peanuts, curry leaves, asafoetida, garam masala and some salt. Cook, stirring, for about five minutes.
Off the heat, add the coconut, lemon juice, chilli and coriander. Taste, and add salt only if you need it. Serve garnished with the whole coriander leaves.
- Recipes excellent side dish meera (01/08/2016) Boiling the peanuts with soya sauce was a good idea although I stuck to 3/4 tsp. Fresh coconut is a far better choice than Dessicated coconut, if easily available. Pressure cook both chick peas and peanuts together. In three whistles you are ready to assemble.But I did not go for the coriander seeds or the garam masala as they would over power. Adding grated ginger will be charming. But what a fabulous dish! Thank you!