Kerala Style Chickpea / Kadala curry

Steps

1. Soak chickpea in 2 cups water overnight for around 10 - 11 hours.

   

2. Add chickpea in cooker along with turmeric powder, chilly powder and salt (ingredients listed under Pressure cook). Cook it until chickpea is done. It will take up to 4-5 whistles.
3. Heat oil in a pan. Add sliced onion, green chili, curry leaves and salt into it. Saute it well until onion is soft and translucent. Adding salt helps the onion saute faster.

   

4. Grind ginger and garlic. Add ginger - garlic paste and saute well.

   

5. Add turmeric powder, chilly powder, coriander powder, aniseed powder and garam masala and then continue sauteing. Add chopped tomatoes. Cook it until tomatoes are done.

   

6. Add thick coconut milk and coriander leaves. Add coriander leaves only if you like the flavor.

   

7. Add cooked chickpea and adjust salt. Stir it and bring it to boil.

   

8. Seasoning - Heat oil in a small pan. Splutter mustard seeds. Add curry leaves, chopped shallots and dried red chilly. Saute it for a minute and add it to the curry. Enjoy with puttu, idiyappam, Appam, porotta or any other Indian bread:)