Kadala Curry

Ingredients:

Black Chickpeas 1 Cup
Ginger Garlic Paste 1/2 tsp
Onion 1/2
Turmeric Powder a pinch
Cilantro few Sprigs
Salt to taste
Oil 1 tbsp

To Grind:

Coconut 2 tbsps
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Whole Red Chiles 2
Black Peppercorns 6 – 8
Cloves 2
Cinnamon 1/2 inch Stick
Onion 1/2
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Finely chop the onion.
Wash and finely chop the cilantro.
Soak chickpeas in water overnight or for around 5 hours.
Refresh chickpeas with fresh water and pour water to soak them.
Pressure cook the chickpeas for 3 whistles along with few pinches of salt.

Heat oil in a pan, add cloves, cinnamon, peppercorns, red chiles, coriander seeds and cumin seeds.
Fry for couple of seconds, add chopped onion and fry till it turns translucent.
Remove from heat and add coconut.
Cool all the ingredients to room temperature and grind them into fine paste adding enough water.

Heat oil in a pan, add cumin seeds, ginger garlic paste, chopped onion, green chiles and turmeric powder.
When onion turns translucent, add cooked chickpeas, ground coconut paste, around a cup of water and salt.
Boil till the sauce thickens and remove from heat.