Kadale Kari

Ingredients

• - 400g black chickpea curry
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Cook black chickpeas: Wash 1 cup black kadale (brown chickpeas). Soak overnight. Pressure cook with 2 cups water for 5-6 whistles until tender. Drain and save cooking water.
2. Make Karnataka kari masala: Dry roast and grind 1 tbsp coriander seeds, 1 tsp cumin, 4 dried red chillies, half tsp peppercorns and 3 tbsp fresh grated coconut to a smooth paste.
3. Fry shallots: Heat 3 tbsp oil. Add 1.5 cups sliced shallots and fry on medium heat 10-12 minutes until golden.
4. Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.
5. Add tomatoes: Add 2 chopped tomatoes. Cook 6 minutes until soft.
6. Add masala paste: Add the ground kari masala. Fry 5-6 minutes until oil separates.
7. Add cooked chickpeas: Add drained chickpeas and 1 cup of their cooking water. Bring to a boil.
8. Simmer: Cook on medium heat 10-12 minutes until the kari thickens.
9. Add garam masala: Add 1 tsp garam masala. Mix well.
10. Serve: Adjust salt. Kadale kari (Karnataka black chickpea curry) is a popular Udupi dish. Serve with idli, dosa or steamed rice.