Kadle Kalu Saaru

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Recipe

Ingredients

1 cup	black chickpeas (kadle kalu)
1 medium	onion, finely chopped
1 medium	tomato, finely chopped
2 cloves	garlic, minced
1 inch	ginger, minced
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 cup	coconut milk
2 cups	water
—	salt to taste
—	fresh coriander leaves for garnish

Instructions

1. 1 Soak the black chickpeas overnight or for at least 8 hours.
2. 2 Drain and rinse the chickpeas, then pressure cook them with 2 cups of water and a pinch of salt for about 20 minutes or until soft.
3. 3 In a pan, heat coconut oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
4. 4 Add the chopped onions and sauté until they turn golden brown.
5. 5 Add minced garlic and ginger, and sauté for another minute.
6. 6 Add chopped tomatoes and cook until they become soft and mushy.
7. 7 Stir in turmeric powder, red chili powder, and coriander powder. Cook for 2 minutes.
8. 8 Add the cooked chickpeas along with the water they were cooked in.
9. 9 Pour in the coconut milk and bring the mixture to a boil.
10. 10 Reduce the heat and let it simmer for 10 minutes, allowing the flavors to meld.
11. 11 Adjust the salt as needed.
12. 12 Garnish with fresh coriander leaves before serving.