Split chickpea squares with coconut

Name: Split chickpea squares with coconut
Yield: Serves 4–5
Cuisine: India
Ingredients: 2.5 ml/½ tsp ground turmeric; 45 ml/3 tbsp sunflower oil or light olive oil; 15 ml/1 tbsp desiccated (dry unsweetened shredded) coconut; 10 ml/2 tsp ginger purée; chutney, to serve; 1.25 ml/¼ tsp asafoetida; 350 g/12 oz/2 cups split Bengal gram (channa dhal or skinless split chickpeas); 2.5 ml/½ tsp black mustard seeds; 5 ml/1 tsp salt, or to taste; 10 ml/2 tsp garlic purée; 24 fresh green chillies, finely chopped (deseeded if preferred); 425 ml/¾ pint/¼ cups full-fat (whole) milk; 30 ml/2 tbsp lemon juice; 15 ml/1 tbsp fresh coriander (cilantro) leaves, finely chopped; 5 ml/1 tsp sugar

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This simple, delicious and highly nutritious dish, Amiri Khaman, comes from the mainly vegetarian state of Gujarat, which is well known for its aromatic spiced snacks, known as farsan. Every Gujarati housewife has a supply of home-made farsan in the store cupboard, as part of the age-old Indian custom of looking after guests, whether invited or unexpected. These wonderfully flavoursome squares make a fabulous appetizer when served with chutney, and are ideal for afternoon tea.

Ingredients

Asia
India
Starter
Gujarat
Gluten-free
Vegetarian

Ingredients

Method