KERALA KADALA CURRY WITH COCONUT MILK

INGREDIENTS:

Kala chana	1 cup
Onion	1 small - chopped
Tomato	1 small – chopped
Ginger	1-inch piece - chopped
Green chili	1-2 - chopped
Curry leaf	1-2 sprig
Coconut bits	3 tbsp
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	½ tsp
Black pepper powder	½ tsp
Kerala garam masala powder	1.5 tsp
Thick coconut milk	¼ cup
Thin coconut milk	¼ cup
Coconut oil	1 tbsp
Mustard seeds	½ tsp
Dry red chili	1-2
Shallots	2 tbsp - chopped

METHOD:

• Wash the kala chana thoroughly and soak them in 2.5 cups for 6-8 hours or overnight. Drain the water out and rinse the soaked chickpeas once again. Pressure cook the kala chana in water for 4-5 whistles.
• Heat ½ tbsp coconut oil, add chopped onions, ginger, green chilies and few curry leaves. Saute until onions are translucent.
• Add the chopped tomatoes and cook until tomatoes are soft and mushy. Add salt, turmeric powder, red chili powder, coriander powder, black pepper powder, Kerala garam masala powder and coconut bits.
• Mix well and cook for 2-3 mins. Add the cooked kala chana and thin coconut milk. Cook on med flame for 10 mins so that the flavors are absorbed into the chana.
• Add additional ¼ cup warm water is the gravy is too thick. Remove from heat.
• Heat the remaining coconut oil, add curry leaves, dry red chili, shallots and mustard seeds. As shallots are golden brown and mustard seeds splutter, add the tadka to the kadala curry.
• Also add the thick coconut milk and mix everything well.
• Serve the kadala curry with puttu, upma , appam or idiyappam.

Note:  Instead of black chick peas, regular chickpeas can also be used.