Black chickpeas

These are smaller than the regular garbanzo beans, and dark brown in color. Soak them overnight, then pressure cook with salt to taste for 15-20minutes. If you dont add the salt at this stage, I have noticed the chickpeas dont end up absorbing salt, leaving them bland and the gravy too salty.

For the gravy, I heated oil, added mustard seeds, fresh curry leaves, pinch of asafoetida, a blend of onion, tomato, ginger, garlic and green chillies. Then added turmeric, red chilly powder, and kokum.

(Kokum is sold as the dried rind of the fruit, dark purple to black, resembling a thick plum skin. It imparts a sour taste and is used in regional cuisines of Gujarat, Maharashrta and several southern states. It has cooling properties and is used in food/drink in tropical hot regions)

I sauteed the mixture for about 7-8mins till the water had mostly evaporated. Then added in some coconut milk, the pressure cooked chickpeas, and more water. In order to speed things up, I dumped the entire mixture back into the pressure cook for another last round of 10minutes. This leaves the chickpeas to a soft, partially mushy consistancy.

I garnished it with fresh cilantro, and served it with cabbage sabji (vegetable), salad and roti.

Alternatively these chickpeas can be pressure cooked with some salt and mixed it with lettuce, cucumber, tomatoes, onion, cilantro and lemon juice as a salad.