Black Chickpea Curry / Kala Channa Sabji / Kadala Curry

Kerala special curry learnt from my aunt in school days and still enjoying the same taste. This dish is full of Vitamins A to E, zinc, iron, calcium, and so more. Enjoy the making of delicious recipe.

Yield:  4 Serving

Ingredients:

       Kala Channa/Black Chickpea               150 gram
       Ginger-Garlic Paste                               2 Teaspoon
       Onion                                                    3 Medium (Finely chopped)
       Tomato                                                  2 Medium (Finely chopped)
       Green Chili                                            1-2 (Finely chopped)
       Cumin seeds                                           1/4 Teaspoon
       Mustard seeds                                         1/4 Teaspoon
       Curry Leaves                                          2 full leaves stick
       Turmeric Powder                                   1/4 Teaspoon
       Dry Mango Powder                                1/3 Teaspoon
       Oil                                                          3 Teaspoon
       Salt                                                        As per taste
       Cilantro                                                 a bunch (Washed and chopped finely) OPTIONAL
       Fresh Coconut                                       1/4 cup (grated)   OPTIONAL

Dry Roast and grind Masala includes below ingredients :

      Coriander Seed                                    1/2 Teaspoon
      Red Chili                                              4
      Fennel Seed                                          1/2 Teaspoon
      Asafetida                                              1/4 teaspoon
      Cardamom                                            1-2
      Clove                                                    3-5 (you can add more if like spicy curry)


Direction:

Soak black chickpea in 4 cup of water overnight. Before cooking, pressure cook black chickpea for 3 whistles with adding water double the black chickpea quantity and add salt.

Dry roast above masala ingredients on low-medium heat for approximate 7 minutes until you get nice aroma of spices. Don't let it burn as it may taste bitter curry so continue stir. If adding powder Asafetida then add when it's going to complete 5 minutes as it may burn faster in powdered form.

 Heat oil on medium-high heat until smoke. Add mustard seeds and cumin seeds sauté for a minute. Add curry leaves, ginger-garlic paste, green chili, onion and keep on stirring. Once onion turn golden brown in color sauté for a minute.Add tomato while keep on stirring so that masala won't stick to the bottom.

Once oil start separating from the masala add turmeric powder,dry roasted masala powder,dry mango powder (amchur), grated fresh coconut and stir for 3 minutes until coconut mix and cook well. Now add boiled black chickpea with it's water.

Cover lid and let it boil for three times and then close the flame.

Garnish with fresh chopped cilantro with hot Phulka or rice.