Step 1

Soak chana (black chickpeas) overnight or for atleast 6 hours.

Step 2

Grind the tomatoes, ginger ,garlic, cloves, cardamom and fennel seeds to a smooth paste. No need to add any water while grinding.Keep aside.

Step 3

Also grind the fresh coconut with half cup of water to a fine paste.Keep aside.**Note:You can also roast the coconut and then grind.If you dont have fresh coconut ,you can also use 1/2 cup of full fat coconut milk instead.

Step 4

Press SAUTE mode on Instant Pot. Add oil in to the POT.Once POT is hot add onions and saute until onions turn light brown for 3-4 minutes.

Step 5

Next add the masala paste and cook for 2-3 minutes.

Step 6

Add the soaked chickpeas ,spices like turmeric powder ,red chilli powder, coriander powder ,garam masala, salt and water for cooking. Stir well.

Step 7

Close the lid on the pot.Set the pot to “BEAN/CHILI” Mode and set timer to 30 minutes.

Step 8

Do a NATURAL PRESSURE RELEASE.

Step 9

Meanwhile prepare the tempering.Heat 2 teaspoons of oil, add mustard seeds ,cumin seeds ,curry leaves ,dry red chillies ,asafetida (hing) and sauté for 30 seconds and keep aside.

Step 10

Once the pressure has released naturally add the ground coconut paste and press sauté to cook for 3-4 minutes.Adjust the consistency by adding water if required.Finally add the tempering to the curry.

Step 11

Serve kadala curry with appam or puttu.

Step 12

Follow the same steps as above. Just cook the kadala aka chickpeas on stovetop pressure cooker for 2 whistles on heat heat and  then 2-3 whistles on low heat or  till they are tender and cooked through.

Step 13

Pressure cook the soaked kadala(chickpeas) on a stove top pressure cooker for 2 whistles on high heat and then 2-3 whistles on low heat.Let the pressure release naturally

Step 14

Grind the tomatoes, ginger ,garlic, cloves, cardamom and fennel seeds to a smooth paste. No need to add any water while grinding.Keep aside.

Step 15

Also grind the fresh coconut with half cup of water to a fine paste.Keep aside.

Step 16

Heat oil in a pot ,once hot add onions ,saute until onions turn light brown for 3-4 minutes.

Step 17

Next add the masala paste and cook for 2-3 minutes until the raw smell of the spices go away.

Step 18

Add the cooked chickpeas ,coconut paste ,spices like turmeric powder ,red chilli powder, coriander powder ,garam masala, salt , some water and close the lid and cook on medium-low heat for 10-15 minutes.

Step 19

Meanwhile prepare the tempering.Heat 2 teaspoons of oil, add mustard seeds ,cumin seeds ,curry leaves ,dry red chillies ,asafetida (hing) and sauté for 30 seconds and add it to the curry.

Step 20

Serve kadala curry with appam or puttu or steamed rice.