Kadala Curry (Black Chickpea Curry)

Rinse 200 grams of black chickpeas thoroughly, then soak them in water overnight (8-10 hours). Drain and rinse again. Pressure cook the soaked black chickpeas with enough fresh water and a pinch of salt for 5-6 whistles or until they are tender but still hold their shape. Set aside.

In a dry pan, gently roast 100 grams of grated coconut over medium-low heat until it turns golden brown and aromatic. Be careful not to burn it.

To the roasted grated coconut, add 15 grams of coriander powder, 5 grams of red chili powder, 3 grams of turmeric powder, and 5 grams of garam masala. Sauté for another minute until the spices are fragrant. Remove from heat and let it cool slightly.