Kerala kadala curry

• Black chana · soaked overnight1 cup (180 g)
• Grated coconut1/2 cup (40 g)
• Coriander powder1 tbsp
• Kashmiri chilli powder1 tsp
• Garam masala1/2 tsp
• Turmeric1/4 tsp
• Coconut oil1 tbsp
• Mustard seeds1/2 tsp
• Curry leaves2 sprigs
• Onion · sliced1 large
• Ginger · chopped1 inch
• Garlic · chopped4 cloves
• Green chillies · slit2
• Tomato · chopped1 medium
• Saltto taste

Method

1. 1

   Drain the chana and pressure cook with 3 cups water, a little salt and the turmeric for 6 to 7 whistles, until soft. Keep the cooking water.

2. 2

   Dry roast the grated coconut in a kadai on medium-low, stirring, for 6 to 8 minutes until deep brown. Add coriander powder, chilli powder and garam masala, roast 30 seconds, then cool and grind to a smooth paste with a little water.

3. 3

   Heat the coconut oil in the kadai. Add mustard seeds and a sprig of curry leaves, then the onion, ginger, garlic and green chillies. Cook 6 minutes until golden.

4. 4

   Add the tomato and cook until soft. Stir in the coconut paste and cook 2 minutes.

5. 5

   Add the chana with 1 cup of its cooking water and salt. Simmer 10 minutes, mashing a few chana against the side to thicken the gravy. Finish with the remaining curry leaves.

Tips

• Roast the coconut slowly. Deep brown gives the flavour; black turns it bitter.
• The chana's cooking water is full of flavour, so use it instead of plain water.

Swaps

• No black chana? Use white chickpeas (kabuli chana) and cook 4 to 5 whistles.

Storage

Keeps 3 days in the fridge and freezes well. Add a splash of water when reheating.