Kale chane ani Jeev kadgi Ghassi (breadfruit and dark chickpea curry)

This is one of those dishes that is cooked at festivals and weddings. The black chana and the breadfruit (Jeev Kadgi) make it an amazing combination of flavors along with the mild spices and the mustard tempering in coconut oil and ofcorse the ground coconut masala adds its own unique flavor profile. This is also cooked with raw jackfuit and the kala chana can be substituted with kabuli chana (Garbanzo beans) too.
I personally do not know how it is cooked in the most authentic way - but, I like the use of chana dal (split bengal gram) and urad dal (Split black gram) in the masala mixture and I like to roast the coconut a bit too. There are various ways to cook this humble ghassi and like many recipes this differs from household to household.
Since this was cooked for a festival as a neivedhya - there is no use of onion or garlic here.

Ingredients

1 cup kala chana/dark chickpea
1 cup breadfruit - I used the precut frozen breadfuit.
2 tablespoons urad dal/split black gram
1 tablespoon chana dal/split bengal gram
1 teaspoon whole coriander seeds
1/2 teaspoon cumin seeds
1 cup grated coconut
1 teaspoon tamarind paste
5 dried kashmiri chilis (use more or less as per taste)
2 tablespoons coconut oil (you can use any other cooking oil too)
1 teaspoon mustard seeds
10 curry leaves
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida/hing
1 teaspoon oil (I used olive oil)
salt to taste

Method

Soak the kala chana in 4 cups of warm water for 8 to 10 hours. Pressure cook them in just enough water to cover the chanas along with 1/2 teaspoon turmeric and 1/4 teaspoon asafoetida and 1 teaspoon oil. Cook it for about 3 whistles and wait till the cooker releases the pressure.
In the meantime make the ground masala. In a karahi add 1 teaspoon coconut oil. When it gets hot, lower the flame to a medium and add the whole coriander seeds, urad dal, chana dal, dried kashmiri chilis and cumin. Let this saute for about 30 to 40 seconds till a nice aroma of the dals fills the kitchen. To this add the grated coconut and saute till they turn a little golden brown. Take this mixture out onto a plate and let it cool. In the same karahi, add the 1 teaspoon coconut oil. when it gets hot, add the mustard seeds and let them splutter. Then add the curry leaves and when they crisp up, add the breadfruit pieces. Mix well, add about 1/4 cup water and cover and cook on low medium flame for 10 minutes.
By now the roasted masala will have cooled to a warm. Grind this to a fine paste adding the tamarind paste and just enough water to get the grinder running,
Add this paste to the cooking breadfruit along with the pressure cooked chanas. Add just enough water to get a thick gravy as shown in the picture. Add salt to taste. Cover and let this mixture come to a boil - then lower the flame and let it simmer for about 10 more minutes.
Serve with plain steamed rice or chapatis. I can eat it just like this in a bowl.