Chakka kadala Moleeshyam
Ingredients
Jackfruit (Chakka)
Lentils (Kadala), specifically 100 grams
Salt
Turmeric powder (one teaspoon)
Chili powder (less quantity, as black pepper powder is preferred)
Black pepper powder (one and a half spoons, freshly ground)
Curry leaves
Coconut (one full coconut, divided for cooking and tempering)
Cumin seeds (small cumin seeds, added when tempering)
Oil
Mustard seeds
Preparation
The process begins with cleaning and chopping the jackfruit into small pieces, noting that the seeds are mostly discarded, though a couple are added for tradition .Cooking Chickpeas Chickpeas are washed, soaked, and then pressure cooked for three whistles until partially tender .Combining and Cooking The chopped jackfruit is added to the partially cooked chickpeas in the pressure cooker, along with salt, turmeric powder, and chili powder (with an emphasis on black pepper for flavor). A small amount of grated coconut is also added before cooking for two more whistles .Tempering For the final step, a tempering is prepared by heating oil, adding mustard seeds, curry leaves, and a significant amount of grated coconut, which is fried until golden brown. Cumin seeds are added towards the end of frying .Finishing the Dish The tempered mixture is then added to the cooked jackfruit and chickpea mixture and stirred well.
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