Kerala Kadala curry with coconut milk/Black chickpeas Masala

Ingredients :

• Kadala /Black chickpeas/kala chana– 1 cup
• Mustard seeds – ½ tsp
• Onion – 1 big
• Tomato – 1/2
• Ginger-garlic paste- 1 tsp
• Coconut milk – ½ cup
• Chilly powder – 1 tsp
• Coriander powder – 1 ½ tsp
• Fennel powder – ½ tsp
• Garam masala /Chicken masala – 1 tsp
• Oil – 2 tsp
• Curry leaf
• Salt

1.Soak the chickpeas in water overnight or for 8 hours.Cook the chickpeas in pressure cooker or a vessel by adding water,salt and a pinch of turmeric powder.For 1 cup add 2 cups of water while pressure cooking.(I cook for 6 whistles on medium flame).

2.Heat oil in another pan and add the mustard seeds and let it crackle.Then add sliced onion and curry leaf.When the onion turns brown,add ginger-garlic paste and tomato.Saute well.

3.When the tomato is cooked well,add the powders(chilly powder,coriander powder,fennel powder,masala) one by one.If the gravy is very dry add 2 tsp of water that we used to pressure cook the chickpeas.

4.Transfer the cooked chickpeas to this masala and mix well.Add some water from the pressure cooked chickpeas, as this will give enough gravy.Add the coconut milk and when let it stay in low flame for five more minutes.Add some more curry leaf and serve.