Coorgi Kadala Curry

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Recipe

Ingredients

1 cup	black chickpeas (kadala)
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 cup	grated coconut
2 tablespoons	coriander seeds
1 teaspoon	fennel seeds
5	dried red chilies
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	jaggery
1	small onion, finely chopped
1 sprig	curry leaves
2 cups	water
—	salt to taste

Instructions

1. 1 Soak the black chickpeas overnight in enough water.
2. 2 Drain and rinse the chickpeas, then pressure cook them with 2 cups of water and a pinch of salt until soft.
3. 3 In a pan, heat 1 tablespoon of coconut oil and toast the coriander seeds, fennel seeds, and dried red chilies until aromatic.
4. 4 Add the grated coconut to the pan and roast until golden brown. Allow the mixture to cool.
5. 5 Grind the roasted mixture with turmeric powder, red chili powder, and a little water to form a smooth paste.
6. 6 In a pot, heat the remaining coconut oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
7. 7 Add the chopped onion and sauté until translucent.
8. 8 Mix in the ground paste and sauté for a couple of minutes.
9. 9 Add the cooked chickpeas along with the cooking water, jaggery, and salt. Stir well.
10. 10 Simmer the curry for 10-15 minutes until it thickens to your desired consistency.
11. 11 Serve hot with steamed rice or roti.