Kerala Kadala Curry | Kadala Kari Recipe

Soak washed chickpeas overnight, discard the water and pressure cook them for 4-5 whistles with enough water with a pinch of turmeric powder. Let the pressure drop naturally before opening the lid.
In a heavy bottomed pan, heat ½ teaspoon of oil and add coriander seeds, cloves, cinnamon, star anise, cardamom, fennel seeds and black pepper. Fry for a minute.
Add shallots and fry again for 2-3 mins.
Next add fresh grated coconut and fry all ingredients until the coconut turns brown. Switch off from heat. Let it cool down.
Add water as needed and grind it into a smooth paste. Set it aside.
In the same pan, heat 2 tablespoon coconut oil. Splutter mustard seeds and brown dried red chillies. Add fresh curry leaves.
Add finely chopped onions and fry them until transparent.
Next add turmeric powder and red chilli powder, cook for a couple of minutes.
Add pressure cooked chickpeas along with water used for cooking. Add salt as needed.
As it comes to a boil, add the prepared masala paste. Mix well.
Let the curry boil for a few minutes and remove from heat.
Serve as accompaniment for rice or any breakfast items.