This is one of the first dishes I made when I returned from India. And I made it nearly every other day for two weeks. Yum! I learned to make a variation of this chutney while in Kerala, but had to make some substitutions based on what I could find here when I got home. I also made it friendly for people with pitta constitutions (like me!).

Take 1 bag of dry chickpeas and soak on the counter overnight with a splash of lemon juice. In the morning, drain off the water, then add fresh water and soaked chickpeas to the crockpot and cook for 6 hours, or until tender.

The chutney recipe:

• Flesh from 1/2 a fresh coconut
• 1 bunch cilantro-roughly chopped
• Small nub of ginger
• ¼ cup of water or coconut water
• Juice from ½ a lemon
• 1 tsp ghee or coconut oil
• Cumin
• Crushed fenugreek seed
• Hing

Blend cilantro, ginger and lemon juice first, then add coconut and ¼ cup of water. Heat 1 tsp of oil, then in order, add cumin, fenugreek then hing. Take care not to burn the spices. Add the oil and spices to the coconut and cilantro blend and stir well.

The curry recipe:

• 1 tsp ghee
• 1 diced zucchini
• 1 carrot or parsnip
• 1/2 cup water
• Cooked chickpeas, drained
• 1/2 cup coconut milk
• Coconut cilantro chutney
• Salt to taste

Heat ghee, add zucchini and carrots, cook over medium heat for about 5 minutes. Add water, chickpeas and coconut milk. Bring to boil then reduce heat, add chutney and let simmer for 10 minutes. Salt to taste. Serve over rice.

Vata- Use a whole lemon in the chutney. Add cumin, extra ghee, and cooked onion to the curry.

Pitta- Eat up, this is for you!

Kapha- Liberally add warm, pungent spices to this curry.