• Rinse and soak the black chickpeas overnight or at least 6-8 hours. The next day, drain and set aside.
• Wash them well and add this to pressure cooker with turmeric, salt, 1 tsp oil and 3 cups water. Cook over medium high heat till the 1st whistle comes in the pressure cooker. Reduce heat to medium and cook for another 5-6 whistles. Turn off heat and let the pressure cooker cools down completely. Check that the chickpeas are cooked, when you press between fingers it should be soft but not mushy.

To prepare the roasted coconut paste

• Add grated coconut to a microwave safe bowl and cook for 1 minute.
• Heat oil in a heavy bottom pan and add coriander seeds. Fry until it is aromatic. Now add shallots, ginger, garlic, dried red chilies, and curry leaves. Stir until shallots are softened. Add grated coconut. Stir continuously for the next 8-9 minutes till the coconut turns light golden color over MEDIUM heat. Add 1/4 tsp fennel seeds and mix well. If the heat is high coconut will burn without roasting.
• Reduce heat to LOW and roast until the coconut is golden brown.
• It will take about 15 minutes to roast the coconut. When the roasted coconut is golden brown color turn off the heat and transfer this to a plate and spread it down. This is to prevent overcooking with the heat of the pan. Let it cools down.
• Grind cooled masala mix by adding enough water and make a very fine paste. Traditionally the roasted coconut is ground in stone without adding water. It tastes even better if you can grind roasted coconut without adding any water.

To prepare the curry

• Heat 1 tbsp of coconut oil and add sliced onion and saute over medium heat till light golden in color.
• Add green chilies and curry leaves, and saute for 1-2 minutes. Reduce heat to low and add the spice powders (coriander and chili powder). Saute until the raw smell goes away.
• Now add chopped tomatoes and cook until the tomatoes are soft. Use the back side of the spatula to mash tomatoes.
• Open the cooker and add the onion tomato mix in to the cooked chickpeas.
• Add the coconut paste to the cooked chickpeas and check the consistency of the gravy and salt. Add more water if needed. Let it comes to a boil again.
• Cover with lid and simmer for 5 minutes. Boil until it reaches a medium consistency. It will thicken as it cools, so keep this in mind and adjust the amount of water accordingly.
• Add the Kerala garam masala and mix well. Kadala curry in roasted coconut paste is ready!! Turn off the heat.

Tempering

• Heat 1 tbsp coconut oil and add finely chopped coconut pieces. Roast till light brown, remove from the oil keep it aside.
• Then add sliced shallots and roast till light brown color.
• Add curry leaves and pour this all seasoning into our kadala curry. Mix well and close for a few minutes