Kadala Curry

Ingredients

Black chickpeas

1 cup, soaked overnight

Coconut oil

2 tablespoons

Mustard seeds

1 teaspoon

Curry leaves

10-12 leaves

Onion

1 large, finely chopped

Ginger-garlic paste

1 tablespoon

Tomato

1 large, chopped

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Coriander powder

1 tablespoon

Garam masala

1 teaspoon

Coconut milk

1 cup

Salt

to taste

Cilantro

for garnishing

Instructions

1. Rinse the soaked black chickpeas thoroughly and drain.
2. Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
3. Add the curry leaves and sauté for a few seconds until fragrant.
4. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
5. Stir in the ginger-garlic paste and sauté for an additional minute until the raw smell disappears.
6. Add the chopped tomatoes to the pan and cook until they soften, about 3-4 minutes.
7. Sprinkle in the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well to combine and cook for 2 minutes to enhance the spice flavors.
8. Add the drained black chickpeas to the pan and stir to coat them evenly with the spice mixture.
9. Pour in the coconut milk and add salt to taste. Stir well to combine.
10. Cover the pan and simmer on low heat for about 30 minutes, or until the chickpeas are tender and the curry thickens to your desired consistency.
11. Garnish with fresh cilantro before serving. Enjoy hot with steamed rice or soft roti.