Kadala Curry Recipe

1. Kadala Curry Recipe A spicy black chickpeas curry that is delicious with both appams and puttu Or Cooking the Chickpeas: 1.¾ cup black chickpeas/kala chana/desi chana/whole bengal gram/kadala 2.2 cups water for soaking chickpeas 3.2.5 cups water or the soaked water+fresh water for pressure cooking For Kerala Garam Masala: 1.½ tsp fennel seeds 2.2 to 3 strands of mace 3.1 inch cinnamon 4.3 cloves 5.3 pinches of grated nutmeg or nutmeg powder For Coconut Paste:

2. 1.½ cup grated coconut, tightly packed 2.¼ cup to ⅓ cup water for grinding coconut Other Ingredients: 1.⅓ cup chopped shallots or pearl onions/sambar onions 2.½ inch ginger, chopped, about 1 tsp chopped ginger 3.1 or 2 green chilies, chopped, about 1 tsp chopped green chilies 4.10 to 12 curry leaves 5.½ tsp mustard seeds 6.¼ tsp turmeric powder 7.1 tsp red chili powder 8.1 tsp coriander powder 9.¼ tsp black pepper powder 10.2 tbsp coconut oil 11.1 to 1.25 cups of water or stock 12.salt as required Instructions: 1.In a bowl, soak the black chickpeas in 2 cups of water overnight. 2.Add the chickpeas in a pressure cooker. Now, add 2.5 cups of water and add 1/2 tsp salt. 3.Stir well and then cook the chickpeas for about 10 to 12 whistles until they are cooked through. 4.Seperately, take 1/2 cup grated coconut in a grinder jar and add 1/4 to 1/3 cup water. 5.Now grind until the mixture becomes a smooth paste. 6.Keep aside. 7.Now, in a small pan add 1/2 tsp fennel seeds, 2 or 3 strands of mace, 1 inch cinnamon, 3 cloves, 3 pinches of nutmeg or nutmeg powder. Dry roast them. 8.Grind these roasted spices in a coffee grinder or mortar pestle until it becomes a semi fine or fine powder. 9.Take a pan and place over medium high heat. 10.Add 2tbsp of coconut oil. 11.Once the oil is slightly hot add mustard seeds. 12.Once the mustard seeds crackle, add 1/3 cup chopped onions/shallots. Suate for a minute.

3. 13.Now add 1 tsp chopped ginger, chopped green chilies, 10 to 12 curry leaves and saute until the onions turn light brown or translucent. 14.Add 1 tsp red chili powder, 1 tsp coriander powder, ¼ tsp black pepper powder and the ground kerala garam masala. 15.Stir the masalas very well and saute for a minute on low flame. 16.Now, add the ground coconut paste. 17.Saute and stir well for 4 to 5 minutes on a low flame. 18.then add the cooked black chana or kadala. 19.then add 1 to 1.25 cups water and stir. 20.season with the required amount of salt and stir again. 21.let the curry come to a boil and the gravy reduces a bit. the flavors and chickpeas should also be well blended. For More Information Visit Here