MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chickpea Curry
 Categories: Indian
      Yield: 1 Batch
 
      1 c  Chickpeas
    1/2 c  Coconut; grated
    1/2 ts Turmeric
    1/2 ts Cumin powder
      4    Cinnamon sticks (1/2")
      3    Cloves
      1    Black cardamom pod
      2    Bay leaves
      2 tb Fresh ginger; grated
      1    Serrano; chopped
      1 tb Jaggery
      2 tb Oil
      1 ts Salt
  3 1/2 c  Water
 
  Wash and soak chickpeas in water to cover overnight. The next day,
  rinse the chickpeas and set aside. Heat the oil in a pressure cooker
  and fry ginger, serrano, and all masala ingredients, except for the
  coconut, for 3 minutes uncovered. Add chickpeas and 3-1/2 cups water
  and bring to maximum pressure. Reduce heat and cook for 15 minutes.
  Remove from heat and allow to cool.
  
  In the meantime, roast grated coconut in a frying pan without oil
  until brown. When the pressure cooker has cooled, remove lid and add
  salt, jaggery, and roasted coconut. Stir well.
  
  Recipe by The Taste Divine by Vanamali, 1993
 
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