The ingredients are fit for about two portions.
- 1 Cup chickpeas.
- 1-2 Potatoes (or 1 parsnip).
- 1-2 Tomatoes.
- 2 Spoons ghī or sesame oil.
- ¼ Teaspoon cumin powder.
- ½ Teaspoon tumeric powder.
- ½ Teaspoon coriander powder.
- 3 Teaspoons dried grated coconut.
- ¼ Teaspoon garam masala.
- ¼ Cup water.
- ¾ Teaspoon salt.
- Soak the chickpeas for about 12 hours and drain them.
- Cook the chickpeas in fresh water until done. Drain them and keep them on a very low flame warm without burning.
- Cut the potatoes (or parsnip) into cubes and the tomatoes in pieces.
- Heat the ghī / sesame oil.
- Add the cumin, tumeric and coriander and fry them for a few moments.
- Add the potatoes (or parsnip) and fry them (or it) for a few moments.
- Add the tomatoes, water, coconut and garam masala and cook untill the potatoes (or parsnip) and tomatoes are done.
- Add the chickpeas and stir.
- Put the heat low, add the salt and stir.