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
1½ 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

2½ 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 soften. Add ginger and garlic puree and sauté for a minute or two. 

Roughly chop the tomatoes and add to the pan with turmeric, coriander powder and red chilli powder. Add 500ml of water. Stir well and bring to a boil. Turn the heat down and gently simmer for 15 minutes. 

Next add the cooked black chickpeas and continue to cook for a further 20 to 30 minutes until the curry reached your preferred consistency. 

In the meantime bring another frying pan to a low heat and add the cardamoms, fennel seeds, black pepper, cloves, cinnamon and  ground nutmeg, and dry roast them until they begin to release their aroma. 

Then add the curry leaves and the grated fresh coconut. Turn up the heat to medium and continue to cook for a few minutes more. Be careful not to burn anything.  

Allow it to cool then either using a pestle and mortar or a small grinder blitz into a paste. Add water and continue to grind as smooth as possible. 

Add the coconut paste. Stir well and continue to cook for a further 5 minutes or until the curry reaches a desired consistency. 

Pour 1 ½ tbsp of the coconut oil to a small pan. Over a medium-high heat add mustard seeds and the dried red chilli. As soon as the seeds begin to pop about, add curry leaves and sliced shallots.

Fry until the onions soften and colour. 

Add the onions over the curry to serve with a roti and boiled rice.