Kadala curry is a favourite traditional Kerala recipe.
1 cup Kadala / Black Chickpeas / Kala Chana
1 cm piece Ginger
5 cloves Garlic
1 Green Chili
2 tsp Dhaniya / Coriander Seed Powder
1 tsp Turmeric Powder
1 tsp Black Pepper Powder
1/2 tsp Garam Masala Powder
1 tbsp Almond Butter
1 tsp Mustard Seeds
10 Curry Leaves
4 tsp Miso Paste
1/4 tsp Asafoetida / Hing
Soak kadala / black chickpeas / kala chana overnight, or at least for 6 hours.
Drain water (use for garden!) and boil or pressure cook chana until cooked.
Slit green chili along its length. Peel onions and ginger. Chop onion and tomatoes into quarters, and blend together with ginger.
Start cooking onion-tomato-ginger paste with slit green chili.
Peel and crush / grind garlic to a paste. Keep aside for ten minutes, then add to the boiling onion-tomat-ginger paste, along with dhaniya powder and turmeric powder.
Once cooked, remove from stove and mix in cooked kadala.
Mix almond butter with black pepper powder, garam masala, miso paste, and hing into kadala curry.
Dry roast mustard seeds. As soon as they begin sputtering, mix into kadal curry along with curry leaves.
Serve fresh with Kerala Red Rice Puttu!