Roasted Black peas (Kadala roast)

Ingredients

Black chick peas (Kadala), 1 cup
Water, 1 ¼ cup
Shallots, chopped 10 pieces
Coconut oil, 2 ½ tablespoon
Coconut, chopped into 1 inch pieces 2 tablespoons
Onion, chopped 1 medium
Green chilly, finely chopped 1
Curry leaves
Garlic, finely chopped 5 cloves
Ginger, finely chopped ½ tablespoon
Chilly powder, 1 teaspoon
Pepper powder, ½ teaspoon
Coriander powder, 1 tablespoon
Turmeric powder, ½ teaspoon
Cumin powder, ½ teaspoon
Garam masala, 1 teaspoon
Coriander leaves
Salt, to taste

Preparation

• Soak the peas in water for 6 hours or overnight.
• Cook the peas in a pressure cooker with water, shallots and salt until ten whistles blow. When the pressure releases, open the lid (carefully!). 
• In a saucepan, heat the oil and add coconut. Sauté until brown. Add onion, curry leaves and green chilly; and sauté until onion browns. Dump in the garlic and ginger, sauté for another minute. Add all the spices, continuing to sauté for a few seconds. 
• Add the cooked peas. Sauté until the water almost evaporates and spices coat the peas (not too dry).  Add the coriander leaves. Leave it closed and remove from flame. 

Enjoy as a side dish with rice or evening snack with green tea.