This is a common dish for Malayalis, but one of my friends loves black chickpeas. She eats it with rice though. This is a simple basic recipe, good with Chapathis and best with Puttu.
Kadala Curry (Black Chickpeas Curry)
1 cup dried black chickpeas
1 medium onion chopped
1 medium tomato chopped
2 tbsp ginger sliced
4 tbsp garlic sliced
1-2 tsp red chili powder
2 tsp coriander powder
½ tsp turmeric powder
½ tsp garam masala
Few curry leaves
3 tbsp oil
Soak chickpeas in water overnight.
Cook in a pressure cooker for 2 whistles or till soft to touch.
Heat oil and saute onions, ginger, garlic and curry leaves.
Make a paste of coriander powder, chili powder, turmeric powder and garam masala with little water.
When onions begin to brown, add the paste and saute for 5 mins. Add the cooked chickpeas along with the water in which it was cooked, tomatoes and adjust salt. Let it simmer on medium flame till gravy acquires desired consistency.