Brown Chickpea Coconut Curry – Kadala Curry

Ingredients

Chickpeas:

• 3/4 cup uncooked brown chickpeas, optionally soaked for 4 hours
• 2 cups water
• 1/2 cup shredded coconut, fresh(thawed if frozen) or dried + more for garnish
• 1 tsp oil
• 1/2 tsp mustard seeds
• 6 curry leaves, optional
• a good pinch of asafetida / hing, optional, use certified gluten-free if needed
• 1/2 medium onion, finely chopped
• 4 cloves of garlic, finely chopped
• 1 tbsp finely chopped ginger
• 2 tsp ground coriander
• 1/2 tsp ground fennel
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp cloves
• 1/3 to 1/2 tsp cayenne
• 1/2 tsp turmeric
• 2 tomatoes, chopped
• 3/4 tsp or more salt

Optional tempering

• 1 tsp oil
• 1/4 tsp mustard seeds
• 2 dried red chilies

Steps

1. If the chickpeas have not been soaked, bring them to the boil in 1 cup of water, then throw that water away.
2. Pressure-cook the chickpeas in 2 cups of water: allow 20 minutes for a stovetop cooker, or 30 -35 minutes for an electric cooker (Manual 30 minutes in the Instant Pot). Allow natural pressure release.
3. Set a small skillet over medium heat and toast the coconut for 2 to 3 minutes, stirring occasionally so it does not burn, until golden. Blend it with 2 tbsp water until most of the coconut has broken down, then set it aside.
4. Warm the oil over medium heat in a skillet. Once hot, put in the mustard seeds and wait for them to start sputtering. Add the curry leaves and asafetida and cook a few seconds. Be careful: they will sputter.
5. Put the onion, garlic and ginger into the skillet and cook them until translucent.
6. Mix in the ground spices thoroughly for half a min. Add the tomatoes with a splash of water and cook for 5 minutes, until tender. Mash any larger pieces.
7. Combine this mixture, the salt and coconut paste with the brown chickpeas, or add the chickpeas to the mixture instead if the pan size suits that better. Simmer over medium heat for 5 to 10 minutes. Taste, adjust the salt and heat, and add water only if needed.
8. Top with coconut. For the optional fresh tempering before serving, heat oil in a small skillet over medium heat. Once hot, cook 1/4 tsp mustard seeds and 2 chilies in it for a few seconds; the seeds will start popping. Drizzle the tempering over the curry. Serve over rice or cooked grains, or alongside flatbread, appams, dosas and similar accompaniments.
9. For the saucepan version, soak the brown chickpeas in warm water for at least 4 hours. Drain, put them in a saucepan with 3 cups water, and cook partially covered over medium heat for 35 to 45 minutes, or until as tender as preferred. Prepare the curry mixture, add it to the simmering chickpeas and continue.