About
Kadala Curry is a popular dish from the South Indian state of Kerala. It’s made from black chickpeas (kala chana) and is traditionally served with Puttu (steamed rice cake) or Appam (rice pancake). Spices like coriander, turmeric, chili, and garam masala give this dish its unique flavor profile. This protein-packed vegetarian dish is not just delicious but also quite healthy.
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Recipe
Ingredients
Kadala (black chickpeas) soaked overnight
1 cup
large onion, finely chopped
1
green chilies, slit
2
ginger
1 teaspoon
garlic paste
mustard seeds
1 teaspoon
dried red chilies
3
curry leaves
15
tomatoes, chopped
2
turmeric powder
1 teaspoon
coriander powder
2 teaspoons
red chili powder
1 teaspoon
Garam Masala
1/2 teaspoon
Salt to taste
vegetable oil
2 tablespoons
Directions
Step 1:
Pressure cook the soaked kadala with 3 cups of water and salt for 6-7 whistles or until soft.
Step 2:
In a heavy-bottomed pan, heat oil and add mustard seeds. When the seeds begin to splutter, add dried red chilies, curry leaves, and saute for a minute.
Step 3:
Add chopped onions, green chilies, ginger-garlic paste, and sauté till the onions turn golden.
Step 4:
Add chopped tomatoes and cook till they become mushy.
Step 5:
Add turmeric powder, chili powder, coriander powder, garam masala and sauté.
Step 6:
Add the cooked kadala along with the water it was cooked in. Mix well, and let it simmer for 10-15 minutes until you get your desired consistency.
Step 7:
Serve hot with Puttu, Appam or Rice.
Frequently Asked Questions
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