Kadala Curry (Kerala Black Chickpea Curry)

Ingredients

• Black chickpeas (kadala) - 1 cup
• Green chili - 2 whole
• Turmeric powder - 1/2 tsp
• Coriander seeds - 2 tsp
• Coconut - 1/2 cup
• Shallot - 5 whole
• Garlic - 2 clove
• Ginger - 1 piece
• Clove - 2 clove
• Bay leaves
• Cinnamon stick - 2 whole
• Fennel seeds - 1/4 tsp
• Mustard seeds - 1/4 tsp
• Dried red chili - 2 whole
• Salt
• Coconut oil
• Curry leaves

Instructions

1. 1Soak 1 cup black chickpeas (kadala) overnight, then drain and rinse.
2. 2Transfer the soaked chickpeas to a pressure cooker, add 1/2 tsp turmeric powder, 2 whole green chilies split lengthwise, and salt to taste; pressure cook until the chickpeas are tender, then set aside.
3. 3If using fresh coconut, grate 1/2 cup coconut now.
4. 4Heat a little coconut oil in a pan and add the grated coconut, 2 tsp coriander seeds, 5 whole shallots, 2 whole cloves, 2 whole cinnamon sticks, bay leaves, 1/4 tsp fennel seeds, 1 piece ginger, and 2 clove garlic; fry, stirring, until the coconut and shallots are light brown and fragrant, then remove from heat and let cool.
5. 5Grind the cooled fried mixture to a smooth paste and return it to the pan.
6. 6Stir the ground coconut-spice paste into the cooked chickpeas, bring the mixture to a boil, then simmer briefly so the flavors meld together.
7. 7Heat a little coconut oil in a small pan, add 1/4 tsp mustard seeds and 2 whole dried red chilies, let them splutter, and pour this tempering over the curry.
8. 8Garnish with curry leaves and adjust salt if needed before serving.
9. 9Optional: serve warm with puttu, appam, or steamed rice for an authentic pairing.