Let the black chickpeas sit in water overnight before using those.

Shred the coconut using a grater, either by hand or with a machine.

You will need about ⅔ cup of shredded coconut for this recipe.

Grind the green chilies into a paste.

Cook the Black Chickpeas with ½ teaspoon of salt in a pressure cooker. Place the weight on the cooker and cook over medium heat until you hear 3 whistles.

Once the pressure is gone, open the cooker and see if the chickpeas are cooked well.

Peel the outer part of the taro leaves and cut them into long pieces.

Wash the taro leaves well and put them in a large, deep pan with ½ teaspoon of salt.

Cook over low heat, with the pan covered.

You don't need to add any water during cooking.

The taro leaves will soften and release enough water after about 10 minutes.

Turn off the heat and let the cooked leaves cool down completely.

Squeeze all the water out of the leaves.

Put the cooked leaves in a bowl and mix in the milk, turmeric powder, ½ teaspoon of salt, cumin powder, coriander powder, and sugar.

Mash the leaves well using a masher.

I used my potato masher. If you don't have one, you can mash it with your hand.

Put 1 tablespoon of ghee in a pan and heat it until it's hot enough.

Cook the clarified butter with bay leaf and cumin.

Dissolve asafoetida in a tablespoon of water and pour it into the pan.

Cook quickly for one minute, then stir in green chili paste and ginger paste.

Mix in the mashed greens and boiled black chickpeas.

Add tamarind paste if desired.

Cook over low heat until the water is gone.

Taste and add more spices if needed.

Stir in grated coconut and a teaspoon of clarified butter to finish.

Serve the Kochu Shak er Ghonto with rice.