- 200 g of grams (brown chickpeas)
- 1 small onion or half an onion
- 2 tablespoons of olive oil
- 4 dry chilies
- 1 red or green chili
- 1 branch of karipoulé (curry leaf)
The day before put the grams in a large bowl of water and let soak overnight. The next day pour the water and wash the grams. Put the grams in a large saucepan of salted water and start cooking the grams and count 25 minutes of cooking in all. Drain and reserve
Slice the onion. Remove the tails from the dry peppers. Remove the tail and cut in half the red pepper. Remove the leaves from the curry branch. Heat a frying pan with the 2 tablespoons of olive oil. Add the sliced onions, dry chilies and curry leaves and leave to brown for 2 minutes while stirring. Add the grams and salt and mix. Cook for 5 minutes, stirring occasionally. 2 minutes before the end of cooking add the red chili cut in 2 mix. It’s ready.