KADALA CURRY | CHICKPEA COCONUT CURRY

Ingredients

• 2 cups cooked chickpeas (Dries black chickpeas are soaked in water for at least 7 hours and cooked till soft)
• 1/2 cup of chopped onions
• 1 cup of chopped tomatoes
• 3 tbsp oil
• 5-7 curry leaves
• 1/4 tsp mustard seeds
• 1/2 cup coconut milk
• Salt to season
• For the masala paste:
• 1/2 cup sliced onion
• 1/4 cup shredded coconut
• 1 tbsp oil
• 8-10 red chilies
• 5-7 whole pepper corns
• 2 inches cinnamon stick
• 1/2 star anise

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