Kadala curry

I tried different versions of kadala curry.Konda kadala (chickpeas) is one my husband's favorite.He use to give me feedback.After trying a lot of versions of kadala curry, at last a got a very good feedback from my husband for a version of my own.He told me to make a note of this version as it tasted good for him. I prepared this curry after incorporating my idea with the kadala curry that I  tasted in one of the kerala restaurant.Their restaurant looked brownish black color and what I liked the most is the tooth like coconut pieces that they included in the curry, also it was watery a bit.My husband doesn't like potatoe masala for puri, so I made this curry for puri.I also make this for puttu and idiyappam.Here is my version.

Ingredients
Brown chickpeas (konda kadala)-1 cup
Coconut pieces( cut in tooth like shape)-10 -15 pieces
Turmeric powder-1/4tsp
Coriander powder-1 1/2 tsp
Chilli powder-1/2 tsp
Pepper powder-1/2 tsp
Tomatoe-1
Tamarind-1 gooseberry size
Salt-as per taste

For grinding
Coconut scrapping-1/4 cup
Red chilles-4
Fennel seeds-1/2tsp
Cumin seeds-1tsp
For Seasoning
Pearl onions-6( crushed)
Curry leaves-few
Mustard seeds-1/2 tsp
Cumin seeds-1tsp
Garlic- 2 cloves (crushed)
Urad dhal-1tsp
Coriander leaves- few
Coconut Oil-3tsp

Preparation
Soak kadala or chick peas for six hours.Boil konda kadala(chick peas)  in pressure cooker with enough water and salt.It should not be over cooked.Don't drain the water when its cooked. Save it to add to the curry.
I am a lazy person so I did my seasoning in the beginning itself as didn't like to use my seasoning pan separately for seasoning.If seasoning is done at the end, the taste will be better.Heat a pan and pour the coconut oil, add mustard, urad dhal. cumin seeds, garlic, coconut pieces and saute for a while.Now add the pearl onions, curry leaves and saute until the onions are cooked. Add the tomato pieces and saute until the tomato is cooked.Add the cooked kadala along with the water.Add the coriander powder, pepper powder, chilli powder, and salt and cook until the water boils.Mean while grind the coconut, cumin seeds fennel seeds and red chillies to form a paste.Add this paste to the curry and mix well once its starts to boil simmer for few minutes.Prepare juice out of tamarind and add to the curry.Check for salt and allow it to simmer for five to eight  minutes.Garnish with coriander leaves.Enjoy!