Petitchef

Black chana curry/ kadala curry with red rice puttu

Main Dish
3 servings
17 min
45 min
Very Easy

Ingredients

Number of serving: 3
Cooked Black Chana/ Chick pea/ Kala Chana/ Garbanzos/ kondai kadalai - 2 cups

Chopped Onions - 1 big

Slitted Green Chilly - 1

Chopped tomatoes - 2 big

Curry leaves - few

Jeera/ cumin seeds - 1 teaspoon

Canola Oil - 2 tablespoons

Ginger n Garlic Paste - 1 tablespoon

Salt - to taste


To roast and grind:

Oil - 1/2 teaspoons

cloves - 3

cinnamon stick - 1/2"

Cardamom pods - 3

Fennel seeds - 1 teaspoon

Roughly chopped onions - 1/2

Grated coconut - 4 tablespoons

Whole Cashew nuts - 4 pieces

Coriander powder - 2 teaspoons

Kashmiri red chilli powder - 2 teaspoons

Turmeric powder - 1 teaspoon

Preparation

  • Soak the Black chana to overnight and pressure cook with turmeric powder for 4 whistles (shouldnot mash). Keep it aside. Heat the pressure pan with little bit of oil to roast the ingredients, first put the spices , then chopped onions saute for 5 minutes, coconut, cashews and masala powders.
  • Roast the ingredients in medium flame till the raw smell of the masalas goes off and cool down for a while. Then grind to fine paste in the blender. In the same pressure pan, heat oil and season the cumin seeds then put curry leaves.
  • Now add the finely chopped onions and slitted green chillies, saute for a while till the onions turns translucent follow with ginger n garlic paste. Fry in medium flame till the paste turns golden brown colour.
  • Then add the chopped tomatoes and salt for the kuruma, stir the tomatoes for 2 minutes and then close the pan with the lid. Leave it to cook in medium flame till the tomatoes get mashed well and the oil should separate on the edges.
  • After tomatoes get mashed add the grounded masala, mix it well add little bit of water and cook in medium flame. Becos after adding the grounded masala starts to splutter, so try to stir it with the spatula for a while.
  • Then add the water from the cooked chana to the pressure pan, close the lid leave it to cook in medium flame. Try to stir it well inbetween cos we added cashew paste so it will stick at the bottom.
  • After 3 boils of the kuruma add the cooked black chana dal and again close the lid leave it to cook in medium flame for 10 minutes.





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