Kadala Curry ( Black chickpea)

This is one of my hubby’s fav curry. I make this dish along with puttu (Recipe posted). I make this for breakfast and occasionally for dinner when I feel lazy to cook. Oil free cooking is the main highlight of this dish. I have gone easy on the dish with chilli powder. Best combo – Puttum kadalayum. Can also be served with rice as well.

Ingredients

• 1.5 cup black chickpea (soaked in water-overnight)
• 1 onion medium sliced
• 1 tsp. turmeric powder
• 1 tbsp. chilli powder
• 3 tbsp. coriander powder
• ½ cup grated coconut
• 1 tsp. ginger garlic paste
• 1 sprig curry leaves
• Salt/ 1 ½ veg stock cube
• 1 tbsp. fennel seeds (perum jeerakam)

In a pressure cooker, add chick pea, onions, turmeric powder, chilli powder, ginger garlic paste, curry leaves and salt by adding 1 cup of water. Cook for about 4 whistles. Once the pressure is released set side 2 tbsp. of cooked chick pea.

In a non-stick pan, add Fennel seeds and roast them for about 3 minutes. Add grated coconut and roast till darkish brown. Do not burn them. Add coriander powder and sauté for about 2 minutes. Remove from flame and add the 2 tbsp. chick pea to it. Set aside to cool.

Grind them to a smooth paste without adding any water. Add this paste to the curry and mix well. Check for salt.