Kadala Curry (Black Chana)

Name: Kadala Curry (Black Chana)
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups black chana soaked overnight; 1 medium tomato; 1 medium onion; 1 green chilli; 1 inch ginger; 3/4 cup dessicated coconut; 1 teaspoon garam masala; 1 teaspoon coriander powder; 1/2 teaspoon chilli powder; to taste Salt; As required Water; As required Coriander for garnishing; 1 tablespoon oil; 1 teaspoon mustard seeds; 10 curry leaves

Suryaprakash V @vsuprak

Kadala Curry is from the state of Kerala, usually served as a combination with Puttu.
For me it's a comfort food when taken with rice or roti.
This recipe is inspired from https://www.vegrecipesofindia.com/kadala-curry-recipe-kadala-curry/

Suryaprakash V @vsuprak

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Ingredients

45 min

4 servings

2 cupsblack chana soaked overnight
1medium tomato
1medium onion
1green chilli
1 inchginger
3/4 cupdessicated coconut
1 teaspoongaram masala
1 teaspooncoriander powder
1/2 teaspoonchilli powder
to tasteSalt
As requiredWater
As requiredCoriander for garnishing
1 tablespoonoil
1 teaspoonmustard seeds
10 curry leaves

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Steps

45 min

1

Soak the chana overnight.
2

Next day, put it to boil in a pressure cooker and allow 12 whistles. The chana will have to become soft. I added a teabag to lend some aroma to the chana
3

Take the dessicated coconut and grind it to a paste. Keep aside.
4

Cut the onions, chilli, ginger and (opt) tomatoes
5

In a vessel, take the oil. When hot, add curry leaves, mustard seeds and allow to crackle. Now add the onions and stir gently for a minute until they begin turning translucent.
6

Now add the chilli and the ginger and saute for about a minute.
7

Now add the garam masala, chilli powder & coriander powder and saute for another minute. Then add the tomatoes and saute for another 2 minutes.
8

Next add the coconut paste to this and mix well. Saute for about 3 -4 minutes.
9

Now add the boiled chana and mix well
10

Add the water used to boil the chana (about 1 ½ cup) and mix well. Add salt to taste.
11

Allow it to boil and cook well so that the masala and water get evenly into the chana. Let it thicken a bit as it boils. I added the coriander leaves for garnishing at this stage.
12

Keep mixing as it boils and ensure the consistency is even all through. Taste and adjust the salt if needed.
13

In case you like the consistency thick, mash a few chana.
14

Serve hot with rice, roti, puttu or any staple of your choice.