Kadala Curry (Black Chickpea Stew)
You can use regular dry garbanzo beans instead of black chickpeas, coconut milk instead of fresh coconut, and canola oil instead of vegetable, if desired.
When tempering the mustard seeds, the oil should be hot enough that the seeds pop upon contact with oil.
If using coconut milk instead of fresh coconut, add it to the mixture in the last step once the curry begins to boil and froth. Cook for an additional 3 to 4 minutes over low heat, taking care not to allow curry to come to a boil.