Chickpeas Curry And Ruti

Ingredients:
1 cup black chickpeas overnight soaked in water
Sauce:
½ cup coconut milk (homemade watery kind)
4 medium sized ripe tomatoes,
1 medium sized red onion or 4 to 6 shallots
Seasoning:
1 tsp of g-g-c paste (Ginger-Garlic-Cilantro)
1 tsp of c-c-c-c powder(Cumin-Coriander seed-Cloves-Cinnamon)
½ tsp of red chili powder and turmeric
Salt to taste
1 tsp of each, mustard seeds, cumin, minced garlic and curry leaves

Instructions:

1. Take black chickpeas in a pressure cooker, add ¼ tsp of salt and 2 cups of water. Pressure-cook them till they are just tender. (Take caution not overcook them.) Drain and keep aside.
2. Meanwhile - roast tomatoes and onions in half teaspoon of oil. When they are little bit cool, grind them to smooth paste. Also prepare coconut milk and g-g-g paste and c-c-c-c powder.
3. Cook 1 and 2 together. In a big sauce pan, heat 1 teaspoon of oil, toast 1 tsp of each, mustard seeds, cumin, minced garlic and curry leaves, add the sauce and seasonings and half cup of water. Cover and cook them for about 10 minutes. Stir in black chickpeas and coconut milk and simmer them, stirring in between until the curry reaches the thickness you desire or for about 10-15 minutes on medium heat.
Serve hot with ruti or with rice.