Kadle Sukkha

1. 1
   pressure cook · ~20 min

   Cook the soaked black chickpeas.

   1.Drain the soaked kala chana and add to a pressure cooker.

   2.Add 2 cups of fresh water and 0.5 tsp salt.

   3.Pressure cook on medium heat for 5-6 whistles until soft but not mushy.

   4.Let the pressure release naturally. Drain any excess water and set the chana aside.

   TIPSave the drained chickpea water to use as a stock for soups.
2. 2
   roast · ~8 min

   Roast the spices and coconut for the masala.

   1.Heat 2 tsp oil in a small pan over low heat.

   2.Add coriander seeds, cumin seeds, dried red chilies, and fenugreek seeds.

   3.Roast until aromatic and the seeds turn a shade darker (2-3 min).

   4.Add the grated coconut and continue roasting until it turns golden brown (3-4 min).

   5.Remove from heat and let the mixture cool completely.
3. 3
   mix · ~2 min

   Grind the roasted masala.

   1.Transfer the cooled roasted mixture to a blender or food processor.

   2.Add the tamarind along with its soaking water and the grated jaggery.

   3.Grind to a coarse, thick paste using as little extra water as possible.

   TIPA coarse grind gives the dish its signature rustic texture. Avoid making a smooth paste.
4. 4
   temper · ~1 min

   Make the tempering.

   1.Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.

   2.Add mustard seeds and let them crackle.

   3.Add curry leaves and fry for a few seconds until fragrant.
5. 5
   saute · ~12 min

   Sauté the onions until golden.

   1.Add the finely chopped onions to the tempering.

   2.Add a pinch of turmeric powder.

   3.Sauté on medium heat, stirring occasionally, until the onions turn deep golden brown (10-12 min).

   TIPPatience is key here. Well-browned onions are the foundation of the dish's deep flavor.
6. 6
   mix · ~10 min

   Combine the masala and chickpeas.

   1.Add the ground masala paste to the sautéed onions and mix well.

   2.Cook the masala for 5 minutes on low heat, stirring frequently, until it releases a nutty aroma and the raw smell disappears.

   3.Add the cooked black chickpeas and mix until every chickpea is well coated with the masala.

   4.Cook for another 5 minutes on low heat to let the flavors meld. The dish should be completely dry.
7. 7
   garnish

   Finish and serve hot.

   Sprinkle a pinch of garam masala over the top. Serve hot with steamed rice or rotis.

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