Kerala Kadala Curry( Black Channa in Coconut Stew).

Ingredients

Black chickpeas- 150gms

Onion medium chopped- 1

Ginger minced- 1/2"

Garlic minced- 6

Green chili slit- 2

Curry leaves- few

Thick coconut milk- 1cup

Thin coconut milk- 2cups

Red chili powder- 1tsp

Turmeric- 1/4tsp

Salt to taste

For tempering

Oil- few tbsps

Clove- 4

Cardamon- 2

Cinnamon- 1"

Method

Boil black chickpeas with turmeric till soft and tender. Heat oil in a Kadai( sauce pan), when hot add the whole spices and fry till aroma rises. Now add the onion, ginger, garlic, green chili and curry leaves, fry for few mins and add the red chili powder and salt. Add thin coconut milk and chickpeas. Bring the mixture to boil. When gravy reduces to half, turn off the heat and add the thick coconut milk. Serve hot with hoppers, string hoppers, steamed rice or chapati.