Kadala curry/ black chana curry (serves 4)

Ingredients

• Black chana/ kadala 1 ½ cups
• Grated coconut ½ cup
• Garlic 2 cloves, sliced
• Red chilly powder ½ tablespoon
• Coriander powder 1 tablespoon
• Turmeric powder ¼ teaspoon
• Curry leaves a handful
• Salt as needed

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Preparation

• Wash the black chana well and soak it at least for 6 hours. Drain and cook the chana with salt in a pressure cooker with 2 cups water for 2 whistles.
• Allow the pressure to release by itself and set aside. Heat a non stick pan at medium high flame and add the grated coconut, garlic and curry leaves.
• Sauté this until the coconut starts to slightly change its color to light brown. Reduce flame and add red chilly powder, turmeric powder and coriander powder.
• Sauté again until raw smell from the powders are all gone. Switch off flame and allow the mixture to cool down.
  
• Grind this to a smooth paste adding little water, if needed. Add the ground coconut to the cooked chana and switch the stove back ON.
• Mix well to incorporate and cook it for another 15- 20 minutes at medium heat. Keep the kadala curry covered until ready to serve.
• This curry is best served with puttu and will also be great with idiyappam, appam and rotis.