1. Soak chick peas overnight. Boil it in pressure cooker and keep aside.

2. Heat kadai with oil, and put cashewnuts, shah jeera, fennel seeds,curry leaves,garlic and ginger.

3. Add the turmeric powder and the garam masala.

4. Add the chick peas to the above and mix really well. Mash some chick peas with the ladle.

5. When the mixture starts to boil, add the coconut milk. Let it boil for 2 minutes and turn off the stove.

6. Add some cilantro.

Serves: 4-6 people.
Shelf life: 4 days in the refrigerator, 2 months frozen.