Recipe: Southern Indian Chick Pea Curry

SOUTHERN INDIAN CHICK PEA CURRY

FOR THE SEASONINGS:
1 (1/2-inch) cinnamon stick
1 piece star anise
2-inch piece lemon grass (smashed)
4 shallots
2 large red chilies, or 1 teaspoon chili flakes
1 tablespoon coriander powder
2 teaspoons cumin powder
1/2 teaspoon turmeric
3 to 4 tablespoons tamarind water
FOR THE MAIN INGREDIENTS:
2 tablespoons oil
1 (15 ounce) can chick peas, rinsed and drained
1 1/2 to 2 cups coconut milk
1 to 2 tablespoons palm sugar (or 1 tablespoon brown sugar)
Salt to taste
2 to 3 tablespoons fresh cilantro, chopped
FOR SERVING:
squeeze of fresh lime juice (optional)
Fresh cilantro leaves

Prepare all ingredients and have at hand. Preheat heavy-bottomed pan over medium-high heat. Add oil.

When the oil is hot, add the cinnamon, star anise and lemon grass. Stir for about 10 seconds. Allow these ingredients to sizzle while they impart their flavor to the oil. Do not allow them to burn.

Add the shallots and chilies and continue to stir until the shallots become fragrant.

Add the coriander powder, cumin powder and turmeric and stir for another 5 to 10 seconds. Do not burn.

Add the chick peas, tamarind water, 1 1/2 cups coconut milk and sugar, and bring the curry to a boil. (Add more coconut milk or water if you prefer a thinner curry.) Reduce heat and simmer uncovered for 15 to 20 minutes.

Taste and adjust the seasoning, adding more sugar, salt or even a squeeze of fresh lime juice, if desired. Then add the chopped cilantro, stir and garnish.

Serves 3 as main dish, 6 as side dish
Adapted from source: Entree to Asia by Thomas Robson