Mamta
Soak 1 cup black chickpeas in 2 cups of water for 8 to 9 hours (or overnight).
Add the soaked black chickpeas to a pressure cooker. Add salt and water, cook the chickpeas for 7 whistles.
In a grinder, add grated coconut, 1 cup water and grind or blend to a smooth paste.
In a pan, add fennel seeds, cinnamon stick, cloves, nutmeg powder and saute them. Then in a mortar grind these five spices to a fine powder.
Heat coconut oil in a pan, add mustard seeds, chopped pearl onions, ginger, garlic, chilies, some spices and saute for a minute.
Add the ground coconut paste & mix very well. Add the cooked black chana. Stir and mix very well.
Add water and season with salt and stir the curry again. Let the curry come to a boil on medium heat.
Serve kadala curry hot or warm with steamed rice.