Small Chick Pea Curry ( Kadala Curry)

Overview
This is a common curry in India (Kerala). This is usually eaten with Pootu and rice. This dish does go very well with Chapati and other breads. Roasted fresh coconut gives this dish its Kerala touch. Coconut can be omitted but coconut does give the gravy and nice texture and aroma.

Ingredients
Small Chick Pea( Kadala) - 1 cup
Fresh Grated coconut - 1/2 cup
Ginger 2 inch piece sliced thin length wise  
Garlic - 6 cloves  sliced thin length wise
Curry leaves - 4 sprigs
Turmeric - 1/2 teaspoon
Whole Dry red chilly - 4
Whole black pepper - 1/2 teaspoon
Whole coriander seeds - 3 tablespoons
Oil about - 7 tablespoons
Salt to taste

For Garnish
Whole Dry red chilly - 3
Curry leaves - 2 sprigs
Mustard seeds - 1 teaspoon

Steps
1. Soak the small chick pea in plenty of water over night( 8 hour minimum). Cook in pressure cooker or a heavy bottom pan with one cup water till done well. Keep aside
2. In another heavy bottom pan heat about 4 tablespoons oil . When the oil is hot add the whole red chillies, coriander seeds, and black pepperr and roast well. Add the fresh grated coconut, curry leaves 2 sprigs separated to this and mix well. Add the thin sliced ginger  and garlic to this too and saute the whole mixture till the coconut turns dark brown. When this mixture cools grind in a blender to a smooth paste
3. Add the ground spices with roasted coconut to the cooked chick pea mixture . Mix well and and add salt and bring this to a boil. Simmer heat and  let the flavors mingle for about ten minutes. Turn off heat and keep aside
4. In another pan heat about 3 tablespoons oil . When the oil is hot add mustard seeds to it. when the mustard seeds splutter add red chillies and curry leaves to the oil. Turn off the heat and add this on top of your  prepared Chick pea curry.

Serve hot with Rice, chapati or any bread