Kadala Curry / Black chickpeas curry with roasted coconut gravy

 

 

Ingredients:

1. Black chickpeas - 1.5 cups
2. Onion, sliced - 1 big
3. Tomato, chopped - 1 cup
4. Ginger, juliennes- 1 tsp
5. Garlic, chopped - 1 tsp
6. Green Chilli - 2
7. Coriander powder - 1.5 tbs
8. Chilli powder - 1 tsp
9. Turmeric powder -  1/4 tsp
10. Curry leaves - 10-12
11. Mustard seeds - 1/2 tsp
12. Coconut oil - 2 tbs
13. Black pepper corns - 6
14. Coconut, shredded - 4 tbs
15. Salt to taste



Method:

1. Soak chickpeas overnight
2. Cook it in a pressure cooker
3. Roast coconut in 1 tsp of oil with 2-3 curry leaves in it.
4. Take off from the stove when the coconut reaches brown colour.
5. Once the coconut cools down, make a paste of coconut and pepper with minimum water in a blender
6. Heat oil in a pan
7. Add mustard seeds and splutter it
8. Add curry leaves, ginger, garlic and green chilli and saute for 30 sec
9. Add onion and sauté with a pinch of salt added in it.
10. Keep the lid closed and allow the onion to get golden light brown.
11. Add tomatoes, and spices from 7 to 9 and saute till tomatoes and soft and mushy.
12. Add chickpeas, salt and coconut paste to it
13. Add 1.5 cups of water, close the lid of the pan and cook it for 15 minutes
14. Once the gravy reaches the consistency you like, you may switch off the stove.

Enjoy kadala curry with puttu or appam!