1. Kadala Curry Recipe
A spicy black chickpeas curry that is deliciouswithboth 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.
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