Kadala Curry

How to Prepare

1. Heat 4 tablespoons of coconut oil in a large pan over medium heat.
2. Add 2 teaspoons of mustard seeds and let them splutter.
3. Add 4 dried red chilies
4. 20 curry leaves, and 2 teaspoons of ginger-garlic paste. Sauté for 1 minute.
5. Add 4 finely chopped onions and sauté until golden brown, about 5-7 minutes.
6. Add 4 chopped tomatoes and cook until they turn mushy, about 5 minutes.
7. Add 2 tablespoons of coriander powder
8. 1 tablespoon of turmeric powder
9. 2 tablespoons of garam masala, and 1 tablespoon of red chili powder. Mix well and cook for 2 minutes.
10. Add the cooked black chickpeas (kadala) along with 4 cups of the reserved cooking water. Stir well.
11. Add the ground coconut paste (from pre-processing) and mix thoroughly.
12. Adjust the consistency by adding more water if needed, and bring to a boil.
13. Simmer for 10-15 minutes on low heat, stirring occasionally.
14. Add salt to taste and garnish with chopped coriander leaves before serving.