Kadala Curry Recipe
A spicy black chickpeas curry that is delicious with both appams and puttu!
Cooking The Chickpeas:
¾ cup black chickpeas/kala chana/desi chana/whole bengal gram/kadala 2 cups water for soaking chickpeas 2.5 cups water or the soaked water+fresh water for pressure cooking
For Kerala Garam Masala:
½ tsp fennel seeds 2 to 3 strands of mace 1 inch cinnamon 3 cloves 3 pinches of grated nutmeg or nutmeg powder
For Coconut Paste:
½ cup grated coconut, tightly packed ¼ cup to ⅓ cup water for grinding coconut
Other Ingredients:
⅓ cup chopped shallots or pearl onions/sambar onions ½ inch ginger, chopped, about 1 tsp chopped ginger 1 or 2 green chilies, chopped, about 1 tsp chopped green chilies 10 to 12 curry leaves
½ tsp mustard seeds ¼ tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder ¼ tsp black pepper powder 2 tbsp coconut oil 1 to 1.25 cups of water or stock 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. 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.
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