Varutharacha Kadala - Black Chickpeas Curry

Ingredients

1. Black Chickpeas (kadala) - 1 cup
2. Coconut squares - ¼ cup
3. Onion (chopped) – 1
4. Tomato (chopped) - 1
5. Salt - to taste

To Roast and Grind

1. Coconut (grated) – ½ cup
2. Button onion (chopped) - 2 nos
3. Fennel seeds - ½ tbsp
4. Cinnamon - 2" long stick
5. Cloves - 3 nos
6. Cardamom - 2 nos
7. Pepper - ½ tbsp
8. Chilly powder - 1 tsp
9. Coriander powder - 1 tbsp
10. Turmeric powder – ¼ tsp

For seasoning

1. Oil - 1 tbsp
2. Curry leaves - a few
3. Dry red chillies - 2 nos
4. Mustard seeds - a few
5. Button (cut into thin rounds)

Method

1. Soak Black Chickpeas overnight.
2. Pressure-cook it with coconut squares, salt, 1 ½ cup of water and chopped onion.
3. In a pan dry roast button onion, fennel, cinnamon, cloves, cardamom and pepper on medium heat.
4. When the coconut became golden brown add chilly, turmeric and coriander powders.
5. Saute till the powders are well roasted.
6. Grind it to a fine paste by adding ½ cup water.
7. Add this paste and tomato to cooked chickpea and mix well.
8. Bring to boil and remove when gravy begins to thicken.
9. Heat oil in a pan and splutter mustard seeds.
10. Fry curry leaves, button onion and dry red chilly.
11. Add this to the curry and mix well.

**You can replace the spices by ½ tbsp of garam masala powder.