Kerala Style Kadala Curry

Name: Kerala Style Kadala Curry
Cuisine: Indian
Ingredients: 1/4 kg Big Brown Chana / chickpeas; 10-12 Sambar Onions; 2-3 Green Chillies; 1 cup Coriander Leaves; 1 Sprig Curry Leaves; 1 tbsp Ginger Garlic Paste; 1 " Ginger; 2-3 cloves Garlic; 2 Tomatoes; 1/2 tsp Mustard Seeds; 1/2 tsp Cumin Seeds; 1/2 tsp Fennel Seeds; as needed Few whole Peppercorns; 3 Cardamons; 1 " Cinnamon Stick; 3 Cloves; 1 Bay Leaf; 1 pinch Asafoetida; 1/4 tsp Turmeric Powder; 1/2 tsp Cumin Powder; 1/2 tsp Pepper Powder; 1/2 tsp Fennel Seeds Powder; 2 tsp Garam Masala; 2 tsp Chilli Powder; 3 tsp Coriander Powder; As required Salt; As required Oil for Cooking; As required Water for Cooking; 1 tbsp Butter (For Garnish); 1/2 tsp Lemon Juice (For Garnish)

Rosalyn John @rosalyn_kitchen227

#indiankitchen
#breakfast
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion
#holispecial

(Chana Masala )
The chickpea variety dish is one of the traditional Holi Food. They are cooked dry with vibrant spices.

I learnt to make this dish from my Mom-in-law. But just for a change, I made it a bit differently.

#indiankitchen
#breakfast
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion
#holispecial

(Chana Masala )
The chickpea variety dish is one of the traditional Holi Food. They are cooked dry with vibrant spices.

I learnt to make this dish from my Mom-in-law. But just for a change, I made it a bit differently.

Rosalyn John @rosalyn_kitchen227

#indiankitchen
#breakfast
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion
#holispecial

(Chana Masala )
The chickpea variety dish is one of the traditional Holi Food. They are cooked dry with vibrant spices.

I learnt to make this dish from my Mom-in-law. But just for a change, I made it a bit differently.

#indiankitchen
#breakfast
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion
#holispecial

(Chana Masala )
The chickpea variety dish is one of the traditional Holi Food. They are cooked dry with vibrant spices.

I learnt to make this dish from my Mom-in-law. But just for a change, I made it a bit differently.

Saved

Ingredients

1/4 kgBig Brown Chana / chickpeas
10-12Sambar Onions
2-3Green Chillies
1 cupCoriander Leaves
1 SprigCurry Leaves
1 tbspGinger Garlic Paste
1" Ginger
2-3 clovesGarlic
2Tomatoes
1/2 tspMustard Seeds
1/2 tspCumin Seeds
1/2 tspFennel Seeds
as neededFew whole Peppercorns
3Cardamons
1" Cinnamon Stick
3Cloves
1Bay Leaf
1 pinchAsafoetida
1/4 tspTurmeric Powder
1/2 tspCumin Powder
1/2 tspPepper Powder
1/2 tspFennel Seeds Powder
2 tspGaram Masala
2 tspChilli Powder
3 tspCoriander Powder
As required Salt
As required Oil for Cooking
As required Water for Cooking
1 tbspButter (For Garnish)
1/2 tspLemon Juice (For Garnish)

Saved

Steps

1

Soak chana in water overnight.
2

Next morning, In a Cooker, add soaked chana with water, turmeric powder, chilli powder, coriander powder, pepper powder, cumin powder, fennel seeds powder, garam masala and salt. In Futura Cooker, whistle doesn't blow. So first on high & then on low for 20 mins.
3

Step 1:In a chopper, chop finely, onions, green chillies, curry leaves, ginger, garlic and coriander leaves. Keep it aside.
4

Step 2: In a chopper, again chop finely, tomatoes and coriander leaves. Keep it aside.
5

Heat oil & butter. Add mustard seeds, asafoetida, cumin seeds, fennel seeds, whole pepper, cardamoms, cinnamon, cloves and bay leaf.
6

Add (Step 1) and saute well. Add 1 tbsp ginger garlic paste and saute nicely.
7

Add (Step 2) and saute till oil appears at the surface.
8

Add only the cooked chana and daute for sometime. Then add the chana gravy anf let it come to a boil. Put the flame on low & cover & cook till chana is coated with the masala.
9

Off the flame. Garnish with coriander leaves, green chillies, lemon juice and butter