Kerala Kadala Curry (Black Chickpea in Coconut)

Method

1. 01

   Pressure cook the soaked kala chana with salt for 5 whistles until completely tender. Reserve the cooking liquid.

2. 02

   Dry roast the grated coconut in a dry pan until golden brown and fragrant. Add coriander seeds, black pepper, and red chillies; roast 1 more minute.

3. 03

   Blend the roasted coconut mixture with garlic, ginger, and a splash of water into a fine paste.

4. 04

   Heat coconut oil in a kadai. Add onions and sauté until golden. Add tomatoes, turmeric, and cook until the tomatoes dissolve into the oil.

5. 05

   Add the ground coconut paste and cook 5 minutes, stirring to prevent sticking.

6. 06

   Add the cooked kala chana with some of its cooking liquid. Simmer 10 minutes until thick and fragrant.

7. 07

   Finish with garam masala, curry leaves, and a small drizzle of fresh coconut oil.