Name: Kadle Sukka
Prep time: 15 min
Cook time: 40 min
Total time: 535 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup Kala Chana (Soaked overnight); 3 cup Water (For pressure cooking chickpeas); 0.5 tsp Salt (For cooking chickpeas); 3 tbsp Coconut Oil (Divided); 1.5 tbsp Coriander Seeds; 1 tsp Cumin Seeds; 0.5 tsp Fennel Seeds; 0.5 tsp Black Peppercorns; 4 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended); 1 cup Fresh Coconut (Grated); 1 tsp Mustard Seeds; 10 pcs Curry Leaves; 1 large Onion (Finely chopped); 1 tbsp Ginger-Garlic Paste; 1 medium Tomato (Finely chopped); 0.5 tsp Turmeric Powder; 1 tsp Tamarind Paste; 0.5 tsp Jaggery (Optional, for balancing flavors); 0.5 cup Reserved Chickpea Water (From cooking the chickpeas); 2 tbsp Coriander Leaves (Chopped, for garnish)

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