1. Soak the brown chickpeas in water overnight.
2. Put the almonds in boiling water for 2 minutes. Slide the skins off the almonds and discard.
3. Drain and rinse the chickpeas. Add the chickpeas and turmeric to a pot of water. Bring to a boil for 30 minutes until tender.
4. In a saucepan, heat 2 tablespoons of oil. When it is hot, add the chopped shallots . Fry until the shallots turn translucent, then add the anise seeds, red chile powder, ground coriander, ground cumin and grated coconut. Continue to fry until the coconut begins to brown.
5. Grind the mixture from Step 4 along with the almonds and 1/4 cup of water in a blender until a paste forms.
6. In a large hot pot, add 3 tablespoons of oil. Add 1 teaspoon of cumin seeds and, when they change color, add the sliced onion. When the onion turns golden brown, add the curry leaves, green chiles and coconut pieces. After 2 minutes, add the cooked chickpeas, the almond paste, 1 1/2 teaspoons of salt and 1 1/2 cups of water. Mix well. Bring the curry to a boil, reduce the heat and simmer for 10 to 20 minutes or until the chickpeas are tender. Add more salt if needed.
- Serve with Puttu or rice, and Pappadum.
2 cups brown chickpeas
20 raw almonds
1/2 tsp turmeric
3 shallots, chopped
1 tsp anise seeds
1 1/2 tsp red chile powder
1/4 cup coriander, ground
2 tsp cumin, ground
2 Tbs coconut, grated
1 tsp cumin seeds
1 red onion, sliced into long slivers
1/4 coconut, cut into small pieces
2 green chiles, thinly sliced
1 tsp salt
10 curry leaves
Kadala Masala Curry is a very nutritious dish that has become a staple in my home. It is one of the most popular meals in Kerala and would be considered comfort food by many people. With Puttus, a few pappadams and Iddichakka (Small Unripe Jackfruit) Upperi as the vegetable side dish, this is a complete meal.