Here's how to make South Indian Kadala Curry at home.

Cook the Chickpeas, drain the soaked chickpeas and pressure cook them with water, a pinch of salt, and a little turmeric until soft. keep the cooking water aside.

Temper the Spices, heat coconut oil over medium heat. add mustard seeds, fenugreek seeds, and a couple of dried red chilies. when they splutter, add curry leaves and finely chopped onions, then saute until golden.

Saute Aromatics, mix in ginger-garlic paste and slit green chilies, cooking for another 1-2 minutes until the raw smell fades.

Make the Tomato Masala, stir in chopped tomatoes along with red chili, coriander, and cumin powders. cook until the tomatoes soften and the oil begins to separate.

Combine Chickpeas and Masala, add the cooked chickpeas and their water to the masala. simmer for 10-15 minutes to blend the flavors. for extra creaminess, stir in a bit of coconut milk and adjust salt.

Finish and Serve, sprinkle a pinch of garam masala and chopped coriander, stir for a minute, then turn off the heat. serve hot with rice, idiyappam, or roti.