Title: Thambapu kadala
 Categories: Ceylon, Vegetables
      Yield: 6 Servings
 
      9 oz Chickpeas
      3 tb Oil
    1/2 oz Onion
      1    Dry chilli
      1 ts Mustard
  1 3/4 oz Coconut pieces
           Sprig curry leaves
           Salt to taste
 
  Wash the chickpeas and soak overnight in 500-750 ml water. Bring the
  same water to the boil and cook the chickpeas until soft, adding more
  water if necessary. Remove the chickpeas and drain. Chop the onion
  and chili.
  
  Heat the oil and fry the onion for a few minutes until transparent,
  then add the chili, mustard  seed, coconut pieces and the curry
  leaves. Toss for a few minutes, add the boiled chickpeas and continue
  to stir for about 5 minutes. Add salt to taste
  
  From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0