Kadala Curry

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Recipe

Ingredients

1 cup	black chickpeas (kadala)
1 tablespoon	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 teaspoon	fennel seeds
1 pinch	asafoetida
1 cup	grated coconut
2 tablespoons	coriander powder
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	black peppercorns
1 stick	cinnamon
3	cloves
2	green cardamoms
1 medium	onion, finely chopped
2 medium	tomatoes, finely chopped
1 inch	ginger, finely chopped
3 cloves	garlic, finely chopped
2	green chilies, slit
1	sprig curry leaves
—	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.