Garbanzo bean flour is available in Indian grocery stores, natural-food stores and the ethnic-food section of some supermarkets.
Fresh karhi leaves impart a perfumed sweetness to this recipe, but if unavailable, use 1 tablespoon chopped fresh cilantro instead.
Pay extra attention when popping mustard seed in hot oil because its flavor will be determined by its doneness. When it is popped in hot oil, it turns nutty and sweet, a technique essential to cooking the South Indian way. If the seed continues to cook at high temperatures, it becomes bitter and pungent, a flavor highly prized in East Indian kitchens.
To make 1 cup garbanzo bean flour, use 1/2 cup dried garbanzo beans. For 1/2 cup flour, use 1/4 cup beans. For 1/4 cup flour, use 2 tablespoons beans. For 2 tablespoons flour, use 1 tablespoon beans.
Look for the Coconut Chutney accompaniment by searching recipes.