Kadala Curry

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Recipe

Ingredients

	1 cup	Black Chickpea , soaked overnight
	1 tablespoon	Coconut oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Fennel Seed
	1 pinch	Asafoetida
	1 cup	Coconut , grated
	2 tablespoons	Coriander powder
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Black Peppercorn
	1 stick	Cinnamon
	3	Clove
	2	Cardamom , green
	1 medium	Onion , finely chopped
	2 medium	Tomato , finely chopped
	1 inch	Ginger , finely chopped
	3 cloves	Garlic , finely chopped
	2	Green Chili , slit
	1	Curry Leaf , sprig
	—	Salt , to taste
	—	Water , as needed

Instructions

1. 1 Soak the black chickpeas overnight in water.
2. 2 Drain and rinse the chickpeas, then pressure cook them with enough water and a pinch of salt until soft.
3. 3 Heat coconut oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, fennel seeds, and asafoetida.
4. 4 Add the finely chopped onion and sauté until golden brown.
5. 5 Add ginger, garlic, green chilies, and curry leaves. Sauté for a minute.
6. 6 Add chopped tomatoes and cook until they turn mushy.
7. 7 In a separate pan, dry roast the grated coconut until golden brown. Add coriander powder, red chili powder, turmeric powder, black peppercorns, cinnamon, cloves, and cardamoms. Roast for another minute.
8. 8 Grind the roasted coconut mixture into a smooth paste using a little water.
9. 9 Add the ground coconut paste to the onion-tomato mixture. Cook for a few minutes until the oil separates.
10. 10 Add the cooked chickpeas along with the water they were cooked in. Mix well and simmer for 10-15 minutes.
11. 11 Adjust salt and consistency by adding more water if needed.
12. 12 Serve hot with appam, puttu, or rice.