Black Chikpeas Gravy, Kala Channa Curry (kadala curry)

Ingredients:

Black Chikpeas (Kala Channa) - 1 cup
Onion - 1/2 (chopped)
Green Chillies - 2
Corriander Powder - 1.5 tsp
Red Chilly Powder - 1 tsp
Turmeric Powder - 1/8 tsp

To Fry and grind

Pearl Onions - 4
Garlic - 3-4 cloves
Ginger - 1" piece
Fennel Seeds - 1/2 tsp
Whole Garam Masala - 2" cinnamon stick, 3 cloves,  2 cardamoms
Coconut - 1/2 cup (You can add more depending on the gravy you want)Tomato - 1 big

For Seasoning

Oil (preferably coconut oil) - 1 or 2 tblsp
Mustard Seeds - 1/4 tsp
Curry Leaves - 1 spring
Dry Red Chillies - 2

Method:

1. Soak the black chikpeas overnight and pressure cook with salt, chopped onions and green chillies. It usually takes about 4 whistles.
2. In the meantime, dry roast all the ingredients under 'To Fry and Grind' except tomato.
3. Roast on a medium low flame till the coconut turns brown in colour. Be careful to do on low flame and not burn it.
4. Cool the mixture and make a smooth paste along with the tomato and required water.
5. Heat oil in a kadai or pan. Splutter the mustard seeds and curry leaves.
6. Add the dry red chillies and the ground masala. Fry for about 2-3 minutes.
7. Add the spice powders - red chilly powder, corriander powder and turmeric powder.
8. Add the cooked chikpeas. Bring everything to a boil, reduce the flame and let it simmer till the gravy thickens.
9. Check for salt and switch off. Garnish with some fresh curry leaves