Step-by-Step Instructions

1. 1.Boil Chickpeas

   Add water to a pot and bring to a boil. Add the pre-soaked chickpeas (kadala) to the boiling water. Cover the pot and cook until the chickpeas are tender, approximately 20-30 minutes. Add 1 teaspoon of salt to the boiling chickpeas and stir.

2. 2.Prepare the Spice Base

   Heat 2 tablespoons of cooking oil in a separate pan over medium heat. Add the chopped onions and slit green chilies to the hot oil. Sauté until the onions turn translucent and lightly golden brown, about 5-7 minutes. Add ginger-garlic paste and sauté for another 1-2 minutes until fragrant.

3. 3.Add Dry Spices and Water

   Add 1/2 teaspoon of turmeric powder and 1.5 tablespoons of chili powder to the sautéed onions. Mix well and cook for 1 minute until the raw smell of the spices disappears. Pour in 1 cup of water and stir to combine, allowing the mixture to simmer for 2-3 minutes.

4. 4.Combine with Chickpeas and Simmer

   Add 1.5 tablespoons of curry powder or garam masala from a packet to the simmering spice base. Then, add the previously boiled chickpeas to the pan. Stir everything together thoroughly, ensuring the chickpeas are well coated with the gravy. Cover the pan and let it simmer for 10-15 minutes, allowing the flavors to meld.

5. 5.Add Coconut Milk and Finish

   Pour 1 cup of thick coconut milk into the curry. Stir gently to incorporate the coconut milk without breaking the chickpeas. Bring the curry to a gentle simmer for another 5-7 minutes, allowing it to thicken slightly. Serve hot.