- Brown Chickpeas / Red Chana – 1/4 cup
- Dark chocolate Pieces – 6 from the same bar
- Ghee – 1 table spoon
- Coconut Vinegar – 1/4 tea spoon
- Potato – 2
- Salt – A Pinch
- Black Pepper Powder – 1/4 tea spoon
- Pickled Lemon – 2-3 pieces
- Cumin / Jeera – 1/2 tea spoon
- Curry leaves – 6-8
- Turmeric Powder – a pinch
- Small green chilly – 1
- Raisins – 6-10
- Soak chickpeas in water overnight and pressure cook for 3-4 whistles with mild salt, a pinch of turmeric powder and 2-3 drops of oil.
- Cook potatoes as per the texture you like with mild salt.
- Take a medium pan and add ghee to it. When it’s heated add cumin and season with curry leaves. Add cut pieces of green chilly.
- Now add chocolate pieces and melt it.
- When it starts giving a nice aroma with think liquid texture add boiled chickpeas and potatoes.
- On low flame, sprinkle black pepper powder, raisins, a bit of vinegar and stir / mix well.
- Turn off the flame and add picked lemon pieces and mix once quickly and cover.
- Leave for 5 minutes to absorb all the ingredients well and serve the curry hot with chapatis or rotis.
- If you do not have pickled lemon, use single peice of fresh lemon.
- You can skip coconut vinegar if you wish to do so.
- I have used pink salted 90% dark chocolate from the K O K O – P O D S, which gave it a very nice cocoa buttery and salty texture and taste.
- I have tried some similar recipes earlier with other dark chocolates but honestly, it did not taste so fresh like K O K O – P O D S’s!