Kadala
I recently came across black chickpeas (albeit in a jar) for the first time and simply had to make this traditional Keralan dish. Ingredients serves 4 500g black chickpeas (cooked weight) 400ml coconut milk 2 onions 3 large tomatoes 1 ½ tbsp tomato puree 2 green chillies, slit 2 tbsp ginger, finely chopped 1 whole garlic bulb, finely chopped 2 tbsp coriander powder 2 tsp red chilli powder 1 teaspoon turmeric 6 tbsp coconut oil 75g fresh coconut 12 curry leaves 8 cardamoms 2 ½ tsp fennel seeds 1 tsp black pepper 10 cloves 10cm cinnamon sticks piece ½ teaspoon nutmeg 1 tsp black mustard seeds 1 dried red chilli 1 small onion, thinly sliced Method If you are using dried black chickpeas rinse and soak them overnight. Then drain the chickpeas and rinse them well. Cook as per instructions, usually boil in water for a very long time! In a large sauté pan add 3 tbsp of the coconut oil and fry the onions and green chilies over a medium heat until the onions begin to softe...
