Chickpeas and potatoe curry

Every beginning of the week, I confidentially walk in to the kitchen and announce to the family that this week we will be eating delicious home cooked meals.


Then life happens and I get so busy at work, that I don’t plan a menu, don’t defrost meat in the morning, forget to go shopping.


Then I as soon as I kick off my shoes at home, it’s onto the Mr D app… I seriously need to delete that app man, it keeps tempting me, it is just soo easy.

The other night I bought Spur for me and my dad and there was nothing for my mother to eat other than toast with peanut butter and jam. You can just imagine how my mum was sulking that everyone else is eating hearty food and she is eating toast. In my defence, whenever I ask what she wants she just says something light like toast and then when I do make the toast she cries for more meatier food… I can’t seem to win I tell you.

To satisfy her whims, I decided that come Friday, I would at least attempt to get up early and make something that she would enjoy for lunch and full her up. She was hinting at pulisadham rice, she asked for the recipe to keep in her recipe book for prayer time. I took this as a sign as this would be a nice dish to go with whatever I planned to make for lunch.

There was no chance in hell I was going to knead roti, I still am very lazy… 3 months holiday will do that to a person. You should see my room. My bed has a dent from not moving and the only thing I wore was PJs… also I got into the habit of surviving on coke and junk food. Now that is a thing of the past, but tell that to my body and brain, they don’t seem to be wanting to work together.

I came across this recipe on Chetna Makan’s youtube chanel and it seemed super easy to make and I had all the ingredients in the pantry so that was another upside. No need to run into the stores after work, straight home… just the way I like it.

The down side to this dish. I forgot to check the doneness of the potatoes, so after the first cup of water had cooked away I immediately put the stove off and removed the pot from the stove.

Luckily my mother tasted the food while we were waiting for supper, when she mentioned that the potatoes will still hard as rocks and I better quickly put it back on to cook soft, because you know your father will not let you live this done. Seriously he has been cooking for the temple for 20 odd years and now his the world’s worst critic that can remember every raw dish that I have served up J

All in all, the dish was delicious. I served it with puli rice and carrot pickle. I ran out of normally green chillies so I used jalapenos instead. Big mistake, the heat those jalapenos gave off, even my eyebrows were sweating.

Days like these I miss my uncle… he would have loved the strong pickle and knowing him he would have finished the entire bottle in one sitting without even so much as a sip of water.


  • ¼ x cup olive oil.
  • 1 x tsp cumin seeds.
  • 2 x red onions, finely chopped.
  • 1 x tsp ginger garlic paste.
  • A few curry leaves.
  • 1 x tsp urad dhal.
  • 2 x tomatoes, roughly chopped.
  • 1 x tsp salt.
  • 2 x tsp chilli powder.
  • 1 x tsp garam masala.
  • ½ x tsp turmeric powder.
  • 1 x tsp cumin powder.
  • 1 x tsp coriander powder.
  • 3 x potatoes, peeled and cubed.
  • 1 x tin chickpeas, drained and rinsed.
  • Freshly chopped coriander to garnish.


  • Heat oil in a pot.
  • Add the cumin seeds, urad dhal and saute for a  few seconds until the dal starts to brown.
  • Add the onions and salt and saute till the onions are soft.
  • Add the tomatoes, cover and cook till the tomatoes have released all their water and are mushy.
  • Add the spices, ginger garlic paste and give it a good stir.
  • Add about a cup of water and allow to come to the boil.
  • Add the potatoes, cover and cook till soft but not fully cooked through, you can add more water to prevent the food from sticking.
  • Add the drained chickpeas and cook till the water has been absorbed and the potatoes are fully cooked.
  • Remove from the stove and garnish with fresh coriander.

Tell me what you think of this recipe