Kondakadalai Curry-kala Channa Curry

kondakadalai curry

south indian curry recipe using black chickpeas

Ingredients

• chick peas/kondakadalai - 1 cup soaked overnight
• Onion - 1 finely chopped
• tomato - 1 finely chopped
• red chilli powder - 1/2 teaspoon
• turmeric powder - 1/4 teaspoon
• ginger garlic paste - 1 teaspoon
• coconut - 1/4 cup
• poppy seeds - 1 teaspoon
• fennel seeds - 1 teaspoon and also for tempering
• bay leaf - 1
• salt - to taste
• oil - as needed
• hing - a pinch

Instructions

1. pressure cook the soaked chickpeas with enough water and salt upto 5 to 6 whistles.Drain the cooked chickpeas and keep it aside.
2. Now in a kadai,heat 1 tablespoon of oil and add fennel seeds and bay leaf.Once it splutter,add finely chopped onion and tomato to it.
3. Saute it till ti becomes soft and add ginger garlic paste to it.Cook till raw smell leaves.
   
4. Then add the turmeric powder and red chilli powder,hing to it and mix it well.Add enough water to it and cook it for 3 minutes.
5. Meanwhile make a paste from coconut,poppy seeds and fennel seeds in the blender
6. 
7. now add the paste to the boiling chickpeas and add enough salt to the gravy.
8. Cover it with a lid and cook till it thicken as shown below.
9. Add chopped coriander leaves while serving.
   
10. serve this yummy curry with rotis and steamed rice.