Kadala curry/ black chana curry (serves 4)

Name: Kadala curry/ black chana curry (serves 4)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
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

Main Dish

Very Easy

40 min

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

Preparation

Preparation15 min

Cook time25 min

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.

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