Kerala Kadala Kari
Black Chickpeas in Coconut Gravy
Submitted By: Taz

Ingredients:

¾ Cup Dried Black Chickpeas (Kala Chana/Kadala) - picked and rinsed
2 Large Shallots (Gradana) - thin sliced = apx ⅓ Cup
½ Cup (packed) Grated Coconut (Nariyal)
2 tsp Coriander Powder (Dhania Podi)
1 tsp Coconut Oil (Nariyal ka Tel)
½ - 1 tsp Red Chile Powder (Lal Mirchi) - amount to taste
½ tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste

Masala Paste:
  3 Roma Tomatoes (Tamatar) - rough chopped
  6 cloves Fresh Garlic (Leh-sun)
  1 inch piece Fresh Ginger (Adrak) - rough chopped
  1 Whole Clove (Laung)
  1 Green Cardamom Pod (Choti Elaichi)
  1 tsp Fennel Seed (Saunf)

 Tadka (Tempering):
  1 Tbs Coconut Oil (Nariyal ka Tel)
  ½ tsp Black Mustard Seeds (Rai)
  10-12 Curry Leaves (Kaddi Patta)
  2 Dried Red Chiles (Lal Mirch)
Preparation:
  1. Place picked and rinsed chickpeas in a container and cover by at least 2 inches of water - allow to soak at room temperature for a minimum of 8 hours (overnight for better results)
  2. Place all of the 'masala paste' ingredients in a small food processor or blender and blend into a smooth paste
  3. Drain and rinse your soaked chickpeas and transfer them to a small medium pot with a tight fitting lid* - Add the masala paste (from step 2), 3 cups of fresh water, the shallots, coriander powder, red chile powder (to taste), turmeric powder, and 1 tsp of salt - Cover and bring to a boil over high heat - Once a boil has been achieved, reduce to a simmer and allow to cook until chickpeas are tender (apx 30 minutes)
  4. Heat 1 tsp of coconut oil until shimmering in a small skillet over medium heat - Add the grated coconut and sauté until just golden in color (apx 5 minutes)
  5. Transfer roasted coconut to a small food processor or blender along with ½ cup water - Blend into a fine paste (add additional water as necessary) - Add to the chickpea mixture and thoroughly combine - Return to a simmer and allow to cook for 3-5 minutes - Adjust seasoning with additional kosher salt to taste - Transfer to a serving dish
  6. Heat 1 Tbs of coconut oil until shimmering in a small skillet over medium-high heat - Add the remaining 'tadka' ingredients and fry until mustard seeds pop and curry leaves have wilted and darkened (apx 1 minute) - Pour the tadka over the top of the chickpeas
  7. Serve immediately with puttu, appams, or steamed basmati rice 
* Alternately - Transfer the drained and rinsed chickpeas to a 3-5 quart pressure cooker along with the
   other ingredients listed in step 3 - (REDUCE TO 2 CUPS FRESH WATER) - Bring to pressure over high
   heat - Once pressure has been reached, reduce heat to low and allow to cook for 10 minutes - Remove
   from heat and allow to release pressure naturally until able to open the cooker and return to a simmer
   over medium heat - Continue preparation from step 4