Chickpea/Kadala Curry

Ingredients

Chickpea(Kadala) – 200 gm

Cashewnuts – 5 nos.

Coconut grated – 3 tbsp

Garlic – 2 cloves

Small Onion – 5 nos.

Pepper corns – 10 nos.

Red chilli powder – ½ tsp

Coriander powder – ½ tsp

Turmeric powder – ¼ tsp

Onion – 1 no.

Tamarind pulp water – 1 tbsp

Jagery – 1 pinch

Coriander leaves for garnishing

Salt to taste

Water- as required to cook the chickpea

Mustard seeds – 1 tsp

Olive Oil – 1 tbsp

Method

Soak the chickpea for 8 hours in water. Cook the chickpea with enough water.In a pan fry coconut grated, peppercorns, cashewnuts, small onion, and garlic nicely. When it turns golden brown in color, add the masalas, i.e., red chilli, coriander and turmeric powder. Mix well. Take it out of flame & cool it and grind it into a nice paste. In a pan heat oil, add mustard seeds, when it starts to splutter fry the onions till it turns golden brown in color. Add the ground paste and enough water to cook. When the gravy comes to a boil, add the chickpea, tamarind pulp water, salt, jagery and water. Cook it till the gravy thickens. When oil starts to separate out add the coriander leaves to garnish and take it out of flame and serve with puttu or chappatti.