Spicy Black Chick Peas Masala

Spicy black chick peas curry(kadala curry) is one of the side dish served with steamed rice cake(puttu). You can also have it with roti or tortillas.

Cook Time:

20 Minutes

Yield:

4 Servings

Ease of Cooking:

Moderate

What all you'll need?

• Black Chick Peas - 1 cup soaked in water overnight
• Coriander Seeds - 3 tablespoon
• Cinnamon Stick - 2
• Black pepper - 2 teaspoon
• Cloves - 1 teaspoon
• Dried Red Chili - 6-7 depending on how spicy you want
• Grated Coconut - 1 cup
• Tomato - 1 cut into small pieces
• Onion - 2 cut into small pieces
• Garlic - 3 pods
• Ginger - 1" stick cut into small pieces
• Curry Leaves - A bunch
• Coconut Oil - 2 tablespoon
• Salt - As required
• Cilantro/Coriander Leaves - A bunch for garnishing
  

This is a protein rich dish and is very healthy.

Let's cook it!!

1. Pressure cook the black chick peas with about 2 cups of water and salt to 3 whistles.
2. Heat a pan add1 tablespoon of coconut oil. Add the spices(coriander seeds, cinnamon sticks, black pepper, cloves, dried red chili) to the pan and saute them until it emits a nice aroma. At this time add the ginger, garlic, 1 onion, some curry leaves & grated coconut. Once the onion & coconut turns light brown in color add the tomato and saute it for another couple of minutes.
3. Grind everything in the pan to a fine paste and keep it aside.
   
4. Heat another pan and one tablespoon of oil and once its hot add the onion and saute until it turns light brown in color. Add salt along with onion as it will speed the process.
5. To this add the cooked black chick peas and the ground masala paste. Mix them well and let it blend in for a couple of minutes.
   

Garnish it with cilantro and curry leaves and serve it hot with steamed rice cake and papad.