Kadala Theeyal

Ingredients
Chana (kadala) - 1 cup (pre soaked and cooked) – black or white, as per your wish
Shredded coconut - 1/2 cup
Shallots - 5 -6
Garlic - 3-4 pods
Pepper corns - 1tbsp
Chilly powder - 1tsp
Dania powder - 1tsp
Turmeric powder - 1/2 tsp
Jeera - 1tsp
Curry leaves - 3-5 leaves.
Tamarind - lemon sized ball.


For tadka
Mustard seeds, urad dal, vendhayam/fenugreek, curry leaves.


Method
Soak chana overnight and pressure cook it for 2 whistles. Soak tamarind in water and extract the juice. Keep it aside. In a pan, on medium low flame, heat 2tbsp of oil and fry jeera. Now add coconut and fry till they are almost golden. Add shallots, garlic, curry leaves, pepper, chilly powder, dhania powder and tumeric powder one at a time and keep frying till the aroma comes.(frying this well is the key part). After this cools down, grind it into a smooth paste. Now in another pan, heat oil and do the tadka. Add the grinded paste, tamarind extract and salt. Let it boil well (on med-high) till the raw smell goes and the liquid is getting thicker. Now add chana and cover n' cook for few more minutes. Finally open and cook for some more minutes and serve it hot with rice.