Kadala Curry

Kadala (Chick Pea) Curry

Serves: 3

Ingredients

150 g black Chana ( Kadala or Chick pea )
3 cups water
1/2 teaspoon turmeric powder

For the coconut paste / masala:

1 cup (75 g - 100 g) grated coconut
1/2 teaspoon turmeric powder
3/4 teaspoon red chilli powder
1/2 teaspoon pepper powder
2 tablespoon water ( reserve 1/4 cup for water for diluting coconut paste )

Prepare a smooth paste from the above ingredients in a mixer and keep aside.

For the seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
8 small onions ( chuvannulli / shallots / sambar onion ) or 1 onion, thinly sliced
1 spring curry leaves

Heat oil in a pan. Add mustard seeds. When they sputter and cumin seeds, sliced onion and curry leaves. Fry on a low heat for 7 - 8 minutes or till golden brown and a nice aroma of small onions.

Method

Wash and soak black Chana ( Kadala ) in 3 cups water for 6 - 8 hours or overnight. Pressure cook with 1/2 teaspoon turmeric powder for 25 - 30 minutes (reduce the heat to medium after 3 rd whistle and cook for 20 minutes. Allow the cooker to cool naturally). Reserve 1/4 cup stock.

In an another bowl, mix boiled chana / kadala, reserved stock, salt 3/4 teaspoon (or to taste) and extra 1/2 cup (100 ml) water. Cover with a lid and cook on a medium to low heat for 5 - 8 minutes.

Add ground coconut masala. Mix well and dilute with 1/4 cup (50 ml) water. The consistency of this preparation should be medium thick; not too watery. Cover with a lid and cook on a low heat for 8 - 10 minutes. Stir occasionally. Once done, add seasoning to the curry; mix well . Serve with Puttu / Idiyappam / Chapati etc.