Kadala Kuzhambu

Soak the chickpeas in warm water overnight.

Pressure cook the chickpeas with 1/4 tsp salt until well done. Drain excess water and set aside.

Soak the tamarind in 2 cups of warm water.

Saute the small onions for a few minutes and set aside to cool.

Grind together the small onions and coconut to a paste and set aside.

Extract pulp from tamarind and set aside. Heat oil in a kadai and allow the mustard seeds to crackle.

Add fenugreek seeds, red chili, curry leaves; slit cut green chili, onions and salt.

Saute until the onions are clear.

Add the tomatoes and sauté for 2 minutes. Add the tamarind water and bring it to a rolling boil.

Add the turmeric powder, red chili powder and coriander powder. Add asafoetida and mix well.

Bring it to a boil. Add the garbanzo beans (chickpeas) and cook for 5 minutes.

Add the grinded paste and cook for 3 minutes.

Remove from heat and serve hot with rice.