Kadala Curry | Kerala style Black Chickpeas Curry | Chana Curry
a traditional dish fromKerala made with black chickpeas simmered in a spicy coconut based gravy.
Servings 5
Ingredients
- 1 cup black chanas
- 1 tsp turmeric powder
- 1 ½ tsp coconut oil
- 1 inch cinnamon
- 2 cardamoms
- 4 to 5 cloves
- ¼ tsp peppercorns
- 1 tsp fennel seeds
- 1 tbsp coriander seeds
- 1 onion, roughly chopped
- 1 onion, finely chopped
- 1/3 cup grated, fresh coconut
- 2 sprigs of curry leaves
- 4 to 5 dry red chillies
- 1 tsp mustard seeds
- 4 to 5 cloves of garlic, chopped
- 1 inch ginger, chopped
- ¼ tsp asafoetida (hing)
- 2 green chillies, chopped
- 1 tomato, chopped
- salt to taste
Instructions
- Wash and soak the black chana for 7–8 hours. Drain.
- Transfer to a pressure cooker with 1 tsp turmeric powder,salt, and 3 cups water. Cook for 5–6 whistles.
- Let the pressure releasenaturally. Retain the cooked water for later use.
- Heat ½ tsp coconut oil in a pan. Add cinnamon, cardamoms, cloves, and peppercorns. Sauté briefly.
- Add fennel seeds and coriander seeds. Roast for a few seconds.
- Add the roughly chopped onion and sauté until soft.
- Add grated coconut, curry leaves, and dry red chillies. Roast for a minute. Let the mixture cool completely.
- Grind to asmooth paste with 2 tbsp of boiled chana. Set aside.
- Heat 1 tsp coconut oil in a pan. Add mustard seeds and let them crackle. Add curry leaves, garlic, ginger,and hing. Sauté for a few seconds.
- Add finely chopped onion and fry until golden brown.
- Add green chillies and chopped tomato. Cook until tomatoes turn soft and mushy. Add the ground masala paste.
- Cook on low flame for 3–4 minutes,stirring well.
- Add the boiled chana and reserved cooking liquid as needed to adjust consistency.
- Check seasoning and simmer for a few minutes
- Serve hot withPuttu, Appam, Idiyappam, Dosa, or Rice.