Black chickpeas curry/Kadalai curry

 Introduction:

  Black chickpeas curry is  one pot recipe, very easy to prepare and yet flavourful . This curry can be served with rotis, bread, chapathi, puttu....The addition of coconut milk is purely optional. If you skip coconut milk, mash a few cooked black chickpeas and add to gravy. It gives a creamier texture and taste to the dish. This is not a traditional Kerala style kadalai curry, but comes close to it, in taste. I have tried making this recipe with white chickpeas but personally I feel Black chick peas goes well with the curry. . Enjoy cooking this dish...

	Cuisine: Indian
	Recipe category: Chickpeas, Chana, side dish
	Soaking time: 6 to 8 hours
	Prep time:  15 min
	Cooking time: 25 min
	Serves: 4
Ingredients:
Black chickpeas/konda kadalai	3/4 cup (soaked 6 to 8 hours)
Onions (medium)	3 chopped
Tomatoes (medium)	2 chopped
Ginger garlic paste	1 tsp
Chilly powder	1 and 1/2 tsp
Turmeric powder	1/2 tsp
Coriander powder	3 tsp
Fennel powder	2 tsp
Garam masala powder	1 tsp
Coconut milk	1/2 cup
Water	1 cup
Salt	1 tsp
Oil	2 tbsp
Tempering:
Coconut oil	1 tbsp
Mustard	1/2 tsp
Small onions/shallots	3 sliced
Few curry leaves

Method:

1. Wash and Soak black chickpeas/konda kadalai -6 to 8 hours
2. Heat oil in a cooker. When  hot, add chopped onions and salt .Fry until onions turn soft
3. Add ginger garlic paste, chilly powder, turmeric powder, coriander powder, fennel powder and garam masala powder 
4. Mix and add 2 to 3 tbsp water (to prevent burning of masala)
5. Cook for 1 min and add chopped tomatoes
6. Cook until soft and mushy (2 min)
7. Add soaked chickpeas and pour in coconut milk and water
8. Check salt. If needed add more
9. Close cooker and cook on high (3 whistles) and 10 min on low
10. For tempering: Heat coconut oil in a tempering pan and add mustard seeds
11. When it starts to splutter add sliced small onions and few curry leaves
12. Fry until onions turn brown
13. Pour the tempering over the curry and serve

Notes:

• Coconut milk is optional
• Chick peas can be cooked separately and then added to curry