To begin making the Kerala Kadala Curry Recipe, soak chickpeas overnight or for at least 8 hours.
Place the soaked chickpeas in the pressure cooker along with a little salt and 2-1/2 cups of water and cook until for 4 to 5 whistles. After 5 whistles, turn the heat to low and simmer for 20 minutes and turn the off the heat.
Allow the pressure to release naturally. Ensure the kadal is completely cooked and has a soft bite. If not cook it for a longer time.
Next to make the coconut paste, into a mixer grinder jar, add the coconut, fennel seeds and coriander seeds. Add 1/2 cup of warm water and blend to make a smooth paste.
Heat oil in a heavy bottomed pan over medium heat.
Add the mustard seeds and allow it to crackle. Once it crackles, add the onion, garlic, ginger and green chillies and saute until the onion is soft and translucent.
Add the curry leaves and saute for a few seconds. Stir in the tomato puree, turmeric powder, red chilli powder and the coconut puree and give the curry mixture a stir.
Finally add the cooked chickpeas, a little salt to taste and bring the Kadala Curry to a boil.
Add a cup of water, give the Kadala Curry a stir and turn the heat to low.
Simmer the Kadala Curry for a good 15 minutes until all the masala is well absorbed to make a delicious taste Kadala Curry.
Give it a taste and adjust the salt and chilli accordingly. Turn off the heat and transfer the Kerala Kadala Curry to a serving bowl and serve hot.
Serve the Kerala Kadala Curry along with Puttu for a delicious breakfast, lunch or dinner or even make it for the festival of Onam.