- 1 cup chickpeas.
- 2 potatoes
- 1 packet Malabar Curry
- Mustard seeds
- 6 curry leaves
- Coconut oil
1. Pressure cook 1cup chickpeas until soft. (Reserve the water)
2. Cut and boil 2 potatoes.
3. In a kadhai add Malabar curry paste, 1/2 cup water from chickpeas and simmer.
4. Add potatoes and chickpeas, cover and simmer on low heat for 5-8mins. (add more water if needed)
5. Garnish with a tadka of mustard seeds and curry leaves in coconut oil.