Kadle Sukka

1. 1

   Step 1

   • a.Prepare and Cook Chickpeas
   • b.Rinse the kala chana (black chickpeas) thoroughly and soak them in ample water overnight, or for at least 8 hours.
   • c.Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
   • d.Pressure cook on medium heat for 4-5 whistles, or until the chickpeas are tender but still hold their shape (approx. 15-20 minutes).
   • e.Allow the pressure to release naturally. Drain the chickpeas, making sure to reserve at least 1/2 cup of the cooking water for later use.
2. 2

   Step 2

   • a.Prepare the Sukka Masala
   • b.Heat 1 tbsp of coconut oil in a heavy-bottomed pan over low-medium heat.
   • c.Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies. Roast for 2-3 minutes until they become aromatic.
   • d.Add the grated fresh coconut and continue to roast, stirring frequently, for another 4-5 minutes until the coconut turns a fragrant golden brown.
   • e.Remove from heat and let the mixture cool down completely. Transfer to a grinder and pulse into a coarse, dry powder. Do not add water.
3. 3

   Step 3

   • a.Prepare the Tadka and Base
   • b.In the same pan, heat the remaining 2 tbsp of coconut oil over medium heat. Add the mustard seeds and allow them to splutter.
   • c.Add the curry leaves and sauté for 30 seconds until crisp.
   • d.Add the finely chopped onion and cook for 6-7 minutes, stirring occasionally, until it turns soft and golden brown.
   • e.Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
4. 4

   Step 4

   • a.Combine and Simmer
   • b.Add the chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
   • c.Add the turmeric powder and the freshly ground sukka masala. Sauté for 2 minutes, allowing the spices to cook and release their oils.
   • d.Add the cooked chickpeas, tamarind paste, jaggery (if using), and 1 tsp of salt. Mix thoroughly to ensure the chickpeas are well-coated with the masala.
   • e.Pour in the 1/2 cup of reserved chickpea water. Bring to a gentle simmer, then cover and cook on low heat for 5-7 minutes. This allows the chickpeas to absorb all the flavors. The final dish should be semi-dry.
5. 5

   Step 5

   • a.Garnish and Serve
   • b.Turn off the heat, garnish with freshly chopped coriander leaves.
   • c.Serve hot with neer dosa, chapati, or as a side dish with steamed rice and dal.

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