Kadala curry

This is a traditional Kerala dish, usually had for breakfast.
High in protein, a great way to start the day.

Black Channa / black chickpeas / black kadala - 1 cup, soaked overnight
Onion - 1 large
Garlic - 3 pods or more, crushed / sliced thin
Tomato - 1 large
Coconut oil - 2 tbsp
Mustard - 1 tsp
Dry red chili - 2 broken into pieces
Curry leaf - 6 to 8 or 1 sprig
Salt
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tsp
Chilli Powder - 1 tbsp

Pressure cook the Black Channa or Kadala till it is cooked.
Heat oil and splutter mustard, red chillies and add the garlic.

When it turns light brown add the onion.

Fry till transparent and add the powders and curry leaves.

After a minute add the tomato and cook till soft.

Last add 3/4 of the cooked kadala.
Some of the cooked kadala must be ground into a paste and added for a thicker gravy.

Boil for at least 5 minutes (preferably continue cooking on a low flame for 15 minutes, covered) so that the kadala takes in all the spices.

Serve hot with Puttu / idiyappam / appam.