Kadala Curry

Ingredients

• 2 cups Chana (Chickpeas) (Soaked overnight)
• 1 teaspoon Turmeric
• 2 units Green Chillies (Slit)
• 1 inch Ginger
• 1 unit Onions (Cut lengthwise)
• 4 units Shallots (Chopped)
• 4 units Dry Red Chillies
• 4 tablespoons Coconut (Shredded)
• 3 sprigs Curry Leaves
• 2 tablespoons Coriander Seeds
• 1 teaspoon Mustard Seeds
• 4 tablespoons Coconut Oil

Instructions

1. 1In a pressure cooker, combine the soaked chana, turmeric, slit green chillies, sliced onions, and ginger. Add sufficient water and cook for 6 whistles.
2. 2In a pan, heat coconut oil and add coriander seeds, dry red chillies, and curry leaves. Sauté until golden brown. Grind these with shredded coconut into a fine paste using a mixer grinder.
3. 3Open the pressure cooker and remove 1/2 cup of cooked chana. Grind it into a fine paste. Add this paste and the prepared spice paste back to the cooker. Boil until the mixture thickens to a semi-thick gravy. Add salt and curry leaves.
4. 4In a small pan, heat coconut oil and add mustard seeds, curry leaves, and chopped shallots. Sauté until the shallots are golden brown. Pour this tadka over the curry.
5. 5Serve the kadala curry hot with puttu or rice.