KERALA KADALA CURRY

Ingredients

1. Brown chickpeas/kadala- 1/2 cup
2. Grated coconut-1/4 cup ( heaped)

To pressure cook

1. Onion sliced- 1 nos
2. Shallots- sliced- 5 to 6 nos
3. Tomato sliced- 1 medium sized
4. Green chilies-cut into two- 2 nos
5. Ginger chopped- 1 tsp
6. Garlic chopped- 1 tsp
7. Kashmiri chili powder-1 1/2 tsp( or to taste)
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 2 tsp
10. Garam masala powder-1/2 tsp
11. Fennel powder-1/2 tsp
12. Water-1 and 1/4 cup (or as required)
13. Curry leaves-few
14. Salt to taste

For tempering

1. Mustard seeds-1/2 tsp
2. Curry leaves- 1 sprig
3. Dried red chilies- 2 nos
4. Shallots sliced-5 to 6 nos
5. Coconut pieces- 1to 2 tbsp
6. Oil- as required

Method

• Soak chickpeas in water for 8 hours ( or overnight)
• In a pan dry roast grated coconut over medium low flame,until it turns to a reddish brown color.Allow this to cool slightly and grind  to form a smooth paste,adding very little water.(UPDATE:For a better flavor avoid using water,if you are finding it difficult to grind it into a paste ,just powder it finely .That will also work great.)Keep this aside.
• In a pressure cooker combine together drained chickpeas and rest of the ingredients listed under 'To pressure cook'.Cook until it is done( for about 15 to 20 minutes).
• Open the pressure cooker after releasing steam pressure .Add the roasted coconut paste( add more hot water,only if you require more gravy).Simmer for 5 to 6 minutes.
• For tempering,heat oil in a pan and add mustard seeds,let it splutter.Add curry leaves,dried red chilies,shallots and coconut pieces.Saute until it turns golden brown.Pour this over the curry.Mix well and serve hot with puttu.

Notes:

• For best results ,do not use water while grinding the roasted coconut.
• You can avoid green chilies and use 1 tbsp kashmiri chili powder instead,for a better color.