Black Chickpeas Coconut Milk Curry

BLACK CHICKPEAS COCONUT MILK CURRY / 

KADALA THENGAPAAL CURRY

Fragrant and mildly spiced Kerala style kadala curry is a popular breakfast side dish. It is a simple and easy chickpeas curry made with coconut milk.

Ingredients:

1. Black chickpeas- 1 cup

2. Curry leaves- 1 spring

3. Salt- as needed

4. Turmeric powder- 3/4 tsp

5. Coconut oil- 1 tbsp

6. Mustard- 1 tsp

7. Thengakoth / Coconut pieces- 3 tbsp

8. Onion- 1

9. Ginger- 1 tbsp

10. Garlic- 1 tbsp

11. Green chilli- 3

12. Coriander powder-2 1/2 tbsp

13. Garam masala- 1/2 tsp

14. Kashmiri chilli powder- 2 tsp

15. Chopped tomato- 2

16. Thick coconut milk- 1 cup

Soak chickpeas for 6 to 7 hours. Cook it in a pressure cooker adding 1/2 tsp of turmeric powder, salt,  curry leaves and enough water until done. 

Heat coconut oil in a pan. Splutter mustard. Add thengakoth and slightly roast it. Add onion, green chilli, ginger and garlic. Saute till it turns translucent. Mix 1/4 tsp of turmeric powder, coriander powder, chilli powder and garam masala. Saute till oil appears. Add tomato and kadala stock. Boil till tomatoes turn soft. Add cooked chickpeas and mix well. Pour coconut milk and boil for 2 minutes.

Serve hot with appam, putt, roti etc.