Kadala Curry | South-Indian Style Vegan Brown Chickpeas Curry

Ingredients

• 1 cup black chickpeas (dry chickpeas)
• 1 tbsp coconut oil (divided)
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1/4 tsp whole peppercorns
• 2 dried red chilies (or to taste)
• 1/2 tsp fennel seeds
• 2 cardamom
• 2 cloves
• 2 cinnamon pieces (small 1-inch pieces as shown in pic)
• 1 tsp roasted gram (pottukadalai)
• 1/4 cup coconut (if using frozen, used thawed)
• 1 medium-sized onion (chopped (approx 170 grams), divided)
• 1 medium-sized tomato (chopped (approx 120 grams))
• 2 garlic cloves (approx 10 grams)
• 1 tsp ginger (grated)
• 1/2 tsp turmeric powder
• 1/2 tsp fennel seeds
• 1/2 tsp mustard seeds
• 5 to 7 curry leaves
• 1.75 tsp salt or as needed
• 2 tbsp cilantro (chopped)
• 8 cups water (divided, for soaking, cooking)

Instructions

1. 1

   Cook the chickpeas: Rinse and soak the chickpeas for 6 to 8 hours in 3 cups of water for 6 to 8 hrs.

2. 2

   Drain the water after 6 to 8 hrs. Add 2 to 2.5 cups of fresh water and pressure cook the chickpeas for three whistles. If you use an Instant Pot, you can cook the chickpeas for 25 minutes at high pressure and release the pressure naturally.

3. 3

   Drain the water and set the cooked chickpeas aside.

4. 4

   Prepare the masala: Heat a pan or kadai and add 1 tsp of coconut oil.

5. 5

   When the coconut oil melts and becomes hot, add the coriander seeds, cumin seeds, whole peppercorns, cinnamon pieces, fennel seeds, cloves, cardamom, and dried red chilies—Roast over medium-low heat until the spices are fragrant and coriander seeds turn light brown.

6. 6

   Add the roasted gram and coconut and roast for a couple more minutes. Transfer this mixture to a mixer jar.

7. 7

   Heat 1 tsp of coconut oil in the same pan and add 1/2 of the chopped onion, garlic and ginger. Saute until the onion and garlic turn soft and the raw smell disappears.

8. 8

   Next, add the chopped tomatoes and saute till they turn soft. Transfer this to a mixer jar and allow the mixture to cool.

9. 9

   Add a handful of cooked chickpeas and turmeric powder to the mixer jar. Grind this into a smooth mixture by adding 1/2 cup of water or as needed.

10. 10

    Prepare the gravy: Heat a pan or kadai and add the remaining oil. When it is hot, add mustard, fennel, and curry leaves. Let the mustard seeds splutter. Then add the remaining onion (chop this batch finely) and saute until it is soft and translucent.

11. 11

    Now add the ground masala and one and a half cups of water. Mix well and ensure there aren't any lumps. Add the salt and bring this mixture to a gentle simmer.

12. 12

    When the mixture becomes frothy and gently simmers, add the cooked black chickpeas and mix well.

13. 13

    Bring the gravy to a gentle simmer, add cilantro, and mix. Turn off the heat and enjoy.