This curry is a classic South Indian dish , usually made with black garbanzo beans, dried coconut and coconut oil. The coconut oil is the key flavoring agent. It is a hearty spicy curry best eaten with something light and bland , like savory crepes or pancakes or with plain yogurt and some basmati rice. <br /> <br />I found this recipe to be best with a mix of dried and fresh shredded coconut, unsweetened of course. You can substitute frozen for the fresh one and thaw it. If it is hard to get your hands on it, use all of whatever is available.

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