Dark brown chickpeas curry | കടല കറി

One of favorite breakfast among Keralites is Puttu(steamed rice cake) and Kadala curry. Kadala curry goes well with appam as well.

You need,

• Black Chickpeas / Kadala / channa – 1 cup
• Turmeric powder – 1/4 tsp
• Asafoetida (Hing) – a pinch

For Tempering

• Coconut oil – 1 tbsp
• clove – 1
• cardamom – 1
• cinnamon stick – 1 small piece
• Black whole pepper – 5 tsp
• Star anise – a clove
• Mustard seeds – 1/2 tsp
• Dry red chilies – 2
• Sliced fresh coconut pieces – 1/4 cup chopped
• Green chilies – 3 slit
• Curry leaves of a spring
• Onion – 1 large chopped
• Tomato – 2 medium seeded and chopped
• Red chili powder – 1 tsp
• Coriander powder – 2 tsp
• Salt to taste
• Thick coconut milk – 1/2 cup

You have to,

Cooking the chickpeas

• Wash and soak the chickpeas in 4 cups of water for at least 5 hours or overnight
• Wash again and transfer this to a pressure cooker pan.
• Add turmeric powder, hing
• Close the pan and cook this in medium flame
• After 5 whistles remove from fire and keep aside. wait till the pressure goes.

Curry preparation

• Heat oil in a pan .
• Add clove, cardamom, cinnamon stick, pepper, star anise. 
• Saute for a few seconds and add the mustard seeds.
• Allow the mustard seeds to pop up 
• Add the sliced coconut pieces and broken red chilies.
• Once the coconut pieces turns lightly brown, add curry leaves, green chilies and onions
• Allow the onions to turn translucent. 
• Add red chili powder, coriander powder and saute well till the dry smell disappears
• Add tomatoes and  fry for a minute
• Now add the water from cooked kadala in the cooker.
• And salt if required…and boil.
• Once the oils separates add the chickpeas and boil well till reaches the consistency you need (not too dry and not too watery).
• Before removing flame add in the thick coconut milk and stir. 
• Serve with puttu or appam