Kadalai Kurma

1. 1
   prep

   Soak and cook the chickpeas.

   1.Rinse 1 cup dried chickpeas and soak in plenty of water for 8 hours or overnight.

   2.Drain the soaked chickpeas and add them to a pressure cooker with 3 cups of fresh water.

   3.Pressure cook for 5 whistles on medium heat, then let the pressure release naturally.

   4.Drain the chickpeas, reserving the cooking water. Set aside.

   TIPThe chickpeas should be tender but not mushy. If they fall apart when pressed between fingers, you've overcooked them slightly—it's still fine, the gravy will just be thicker.
2. 2
   mix

   Make the coconut-cashew paste.

   1.Soak 10 cashews and 1 tsp poppy seeds in 2 tbsp warm water for 10 minutes.

   2.In a blender, add the soaked cashews, poppy seeds, 0.5 cup grated coconut, and 2 green chilies.

   3.Pour in 0.5 cup water and grind to a smooth, silky paste. Set aside.

   TIPGrind the paste until you don't feel any grit between your fingers—this takes about 2-3 minutes in a high-speed blender. A coarse paste will make the gravy grainy.
3. 3
   temper · ~1 min

   Bloom the whole spices.

   1.Heat 2 tbsp oil in a heavy-bottomed pan over medium heat until it shimmers.

   2.Add 1 bay leaf, 1-inch cinnamon stick, 3 cloves, 2 green cardamoms, and 1 tsp fennel seeds.

   3.Sauté for 30 seconds until the spices sizzle and release their aroma.

   TIPDon't let the spices burn—if they turn black, they'll taste bitter. Keep the heat at medium and stir constantly.
4. 4
   saute · ~9 min

   Sauté the onions and aromatics.

   1.Add 2 finely chopped onions to the pan and cook until soft and translucent, about 3-4 minutes.

   2.Stir in 1 tbsp ginger-garlic paste and sauté for 1 minute until the raw smell disappears.

   3.Add 2 finely chopped tomatoes and cook until they soften completely and release oil from the sides, about 5 minutes.

   TIPThe tomatoes must cook down until the oil separates—this is what gives the kurma its rich, deep flavor. Be patient with this step.
5. 5
   saute · ~1 min

   Cook the spice powders.

   1.Lower the heat to low and add 1 pinch turmeric powder, 0.5 tsp red chili powder, and 1 tsp coriander powder.

   2.Sauté for 30 seconds, stirring constantly so the powders don't burn.

   3.Add 1 pinch garam masala and stir for 10 seconds.

   TIPAlways lower the heat when adding dry spice powders—they burn in seconds and turn the whole dish bitter.
6. 6
   simmer · ~11 min

   Simmer the chickpeas in the gravy.

   1.Add the cooked chickpeas to the pan and stir gently to coat them in the masala.

   2.Pour in the reserved chickpea cooking water, about 1 cup or enough to get a thick, flowing consistency.

   3.Stir in the ground coconut-cashew paste and 0.5 tsp salt.

   4.Bring to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally.

   TIPSimmer with the lid off so the gravy thickens and the flavors concentrate. Stir every couple of minutes to prevent the thick gravy from sticking to the bottom.
7. 7
   garnish

   Garnish with fresh coriander and serve hot.

   Ladle the Kadalai Kurma into a serving bowl, scatter freshly chopped coriander leaves on top, and serve piping hot with appam, parotta, or idiyappam.

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