Kerala Kadala Curry (Black Chickpea Curry)

Puttu and kadala curry! Another deliciously healthy Kerala breakfast. Made with steamed rice flour and coconut, served with a black chickpea curry. Black chickpeas have a higher fiber content and lower glycemic index than their fairer variety. Thinking of trying out a chicken stuffed puttu. What do you guys think?

*Recipe*

- 3/4 cup black chickpeas, soaked for 8 hours

- 1/3 cup onions, finely chopped

- 1/2 inch ginger, finely chopped

- 1 or 2 green chilies, finely chopped

- 10 to 12 curry leaves

- 1/2 teaspoon mustard seeds

- 1/4 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1/4 teaspoon black pepper powder

- 1 t garam masala

- 2 tablespoon coconut oil

- 2 T 1/4in. pieces of coconut, chopped

- salt to taste

1. Rinse and then soak the black chickpeas in 2 cups water for 8 hours or overnight.

2. Pressure cook in 2.5 c of water and 1/2 t salt until tender and cooked. Save the water.

3. In a separate pot heat up some coconut oil. When the oil is hot, add the mustard seeds.

4. When they have popped, add the ginger, and green chilis, chopped coconut pieces, and chopped onions until they are translucent. Add the curry leaves and sauté for another minute.

5. turn the heat on low and add the chili powder, coriander powder, black pepper, and garam masala powder and stir for one minute.

6. At this time add the cooked black chickpeas and the remaining water and stir well. Allow the curry to come to a boil and let it simmer for a 4-5 minutes. Add some water at this time if you would like more gravy. Let the water reduce if you want less curry. Add seasoning as you see fit.

You can serve this with puttu, rice, appam or eat it plain!