Rinse and soak kadala/chickpeas overnight. Later drain the water and rinse them well before cooking.

Add 1 tablespoon oil to a pressure cooker or pot. Heat it.

Saute onions and green chilies slightly until transparent. Add ginger garlic and saute for 1 minute.

Add the tomatoes, salt, turmeric, coriander powder and red chilli powder. Mix and saute for a few minutes.

Add soaked kadala and pour 2 cups water. Pressure cook for 10 whistles on a medium heat, until kadala is soft cooked.

While the kadala cooks, on a low heat, dry roast cardamoms, fennel seeds, pepper, cloves, cinnamon and nutmeg, until they begin to smell good.

Add the curry leaves and coconut. Increase the flame to medium and roast all of this until for 5 mins, stirring continuously. If you want you can also roast this until golden without burning.

Cool and grind to as smooth as possible. Pour half cup water and blend to a very smooth paste. If required you may add 1 to 2 tbsps more water.

When the pressure drops, check if the kadala is cooked well. They must be soft cooked.

Add the coconut paste. Mix well. Stir and continue to cook for 4 to 5 minutes or until the curry reaches a desired consistency. Taste test and adjust salt.

Pour 1 ½ tbsps oil to a small pan. When it is hot add mustard seeds and 1 broken red chilli. As soon as they splutter add curry leaves and sliced shallots.

Stir fry until the onions turn golden and aromatic. Pour this directly over the hot kadala curry and cover it.