Kadalai Curry

🔥 Prep

• Soak the 150 g Black Chickpeas in water overnight or for at least 8 hours; drain and rinse before cooking.
• Finely chop the 1 pc Onion.
• Finely chop the 1 pc Tomato.
• Measure out 4 tbsp Grated Coconut, 1 tsp Fennel Seeds, and 1.5 tsp Coriander Powder.
• Measure 2 tbsp Oil and 1.25 tsp Salt.
• Have 300 ml Water ready for the pressure cooker and gravy.

🔥 Cook

• 1. Heat a pressure cooker over medium heat, add the soaked 150 g Black Chickpeas, 300 ml Water, and 0.5 tsp Salt; pressure cook for 4-5 whistles (approx. 15-20 minutes) until chickpeas are soft but hold shape; set aside with cooking liquid.
• 2. While chickpeas cook, heat a small pan over low heat and dry roast the 4 tbsp Grated Coconut and 1 tsp Fennel Seeds for 3-4 minutes, stirring constantly, until the coconut turns golden brown and aromatic; transfer to a blender jar, add 2 tbsp water, and grind to a smooth paste.
• 3. Heat 2 tbsp Oil in a heavy-bottomed kadai or pan over medium heat.
• 4. Add the chopped 1 pc Onion and sauté for 5-6 minutes until translucent and golden brown at the edges.
• 5. Add the chopped 1 pc Tomato and 1.5 tsp Coriander Powder; cook for 3-4 minutes until tomatoes turn mushy and oil separates slightly.
• 6. Stir in the ground coconut-fennel paste and cook for 2 minutes on low heat until the raw smell disappears and the mixture thickens.
• 7. Add the cooked chickpeas along with the reserved cooking liquid (add extra water if needed for desired consistency) and the remaining 0.75 tsp Salt.
• 8. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes allowing flavors to meld and gravy to thicken.

🔥 Serve

• Garnish with fresh curry leaves or a drizzle of coconut oil if desired.
• Serve hot with steamed rice, dosa, appam, idiyappam, or chapati.
• Pair with a side of thoran (stir-fried vegetables) or pappadam for a complete meal.