Kadala Curry / Black Chickpeas Curry

Soak chickpeas overnight in some water. Drain the water and clean it nicely.

Pressure cook chickpeas with 2 cups of water till it gets cooked nicely. You should be able to mash the chickpeas between your fingers.

Add 1 tsp of oil in a small sauce pan and lightly fry grated coconut and red chilli on low flame till coconut turns light brown.

Transfer the content in your food processor and grind it to smooth paste using minimum required water.

Add 3 tsp oil in sauce pan and add mustard seeds. When mustard seeds crackle, add asafoetida, chopped onions, grated ginger and saute.

When onion turns golden brown, add curry leaves and saute for few seconds. Now add tomatoes and saute it for few minutes till tomatoes and all mushy. Just stir and mash them lightly with the help of ladle.

Now add boiled chickpeas, coconut paste, turmeric powder, and black pepper powder, salt to taste, coriander powder and mix it well. Add some water if you feel it’s too thick.

Close the pan with a lid and let it simmer on low flame for few minutes. Keep stirring in between.

Transfer it into a bowl and garnish it with coriander leaves.