Kerala Style Kadala Curry (black chickpeas/Chana/Sonay) - Oreen

 Recipe by Oreen Pereira

Ingredients:

1 cup black chickpeas / chana / kadala

2 tbsp coconut oil

1 tsp mustard seeds
1 large onion (chopped)
1 sprig curry leaves
1 tsp red chili powder
1 tsp turmeric powder
1 tsp salt

4 tbsp coconut milk powder
1 tsp coriander powder 
1 tsp fennel seeds 

2 cardamom 

4 cloves 

1 cinnamon stick 

1 tsp pepper powder

1 petal star anise (thakolam)

3 green chillies (slit) *optional

3 tbsp sliced coconut pieces *optional

Steps:

1. Soak black chana overnight or in hot water for half an hour. 
2. In a pressure cooker (or instant pot) heat coconut oil.
3. Add the mustard seeds, curry leaves, onions, red chili powder, coriander powder, turmeric, salt, coconut milk powder, fennel seeds, cloves, cinnamon stick, pepper powder, star anise and cook till the masala is fried. 
4. Add the black chana, 3 cups of water and pressure cook (or pressure cook using the grain function in an instant pot)
5. Adjust salt if needed.
6. Serve with puttu, idli or rice. 
7. ENJOY! 

Notes:

• If you like, you can roast and then grind the whole spices and 1 cup grated coconut to a paste and add it along with the black chana as well.