Name: Black Chickpea Stew Over Steamed Rice Cakes (Kadala Masala Puttu)
Yield: Serves 6
Cuisine: India
Ingredients: About ¼ cup shredded fresh coconut; or 2 tablespoons shredded dried unsweetened coconut, reconstituted (see Note); 1 medium-size red onion, finely chopped; 1 teaspoon coarse kosher or sea salt; 1 cup dried black chickpeas; 2 tablespoons canola oil; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); Vegetable cooking spray; 1 cup long- or medium-grain white rice; 1½ teaspoons coarse kosher or sea salt; ¼ cup Cream of Wheat (not instant); 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 12 to 15 medium-size to large fresh curry leaves; 2 to 4 dried red Thai or cayenne chiles, to taste, stems removed; 1 tablespoon coriander seeds; 1 large tomato, cored and finely chopped

Preparation info

Serves
6

Difficulty
Complex

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This is breakfast food in Kerala, and I cannot think of a better way to perk up your sleeping palate than with these savory rice cakes soused with hot, sweet, coconut-sauced, nutty-tasting, black chickpeas. Serve it as the main course if you have a bunch of vegans over for dinner.

Ingredients

For the stew

1 cup dried black chickpeas
2 tablespoons canola oil
1

Method

To make the stew, place the chickpeas in a medium-size bowl. Fill the bowl halfway with water and rinse the chickpeas by rubbing them between your fingertips. The water will become slightly cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now fill the bowl halfway with hot water and let it sit at room temperature, covere

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Ingredients

For the stew

Method

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