(Black Chikpeas Gravy, Kala Channa Curry)

---

Ingredients
Black Chikpeas (Kala Channa) - 1 cup
Onion - 1/2 (chopped)
Green Chillies - 2
Corriander Powder - 1.5 tsp
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/8 tsp
 
To Fry and grind
Pearl Onions - 4
Garlic - 3-4 cloves
Ginger - 1" piece
Fennel Seeds - 1/2 tsp
Whole Garam Masala - 2" cinnamon stick, 3 cloves,  2 cardamoms
Coconut - 1/2 cup (You can add more depending on the gravy you want)
Tomato - 1 big
 
For Seasoning
Oil (preferably coconut oil) - 1 or 2 tblsp
Mustard Seeds - 1/4 tsp
Curry Leaves - 1 spring
Dry Red Chillies - 2
Method
1. Soak the black chikpeas overnight and pressure cook with salt, chopped onions and green chillies. It usually takes about 4 whistles. (You can also use the slow cooker method to soak and cook beans.)
2. In the meantime, dry roast all the ingredients under 'To Fry and Grind' except tomato.
3. Roast on a medium low flame till the coconut turns brown in colour. Be careful to do on low flame and not burn it.
4. Cool the mixture and make a smooth paste along with the tomato and required water.
5. Heat oil in a kadai or pan. Splutter the mustard seeds and curry leaves.
6. Add the dry red chillies and the ground masala. Fry for about 2-3 minutes. 
7. Add the spice powders - red chilly powder, corriander powder and turmeric powder.
8. Add the cooked chikpeas. Bring everything to a boil, reduce the flame and let it simmer till the gravy thickens.
9. Check for salt and switch off. Garnish with some fresh curry leaves and serve with puttu.
 
Serving Suggestion
    - In Kerala, kadala curry is traditionally served with puttu.
    - It also make a good side for chappattis, puri, aapam, dosa and rice.