Kadala Curry

Red Chana Dhal OR Black Chickpeas Curry
Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian

Ingredients
  

For Kadala Curry:

  • 1 cup of kadala, soak for 6-8 hours or overnight with 1” cinnamon stick & 1/2 tsp baking Soda* and 1/2 tsp salt
  • 1 medium onion, sliced
  • 1 inch ginger, chopped
  • 6 cloves garlic, chopped
  • 1 small tomato, diced
  • 2 stalks of curry leaves
  • 1/4 cup sliced coconut
  • 1 teaspoon chili powder
  • 2 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1 teaspoon fennel seed powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon asafetida
  • Salt to taste
  • 2 tablespoon of coconut oil

For Tempering:

  • 1 tablespoon onion, diced
  • 1/2 teaspoon mustard seed
  • 3 pcs of whole chili
  • 1 stalk of curry leaves
  • 1 tablespoon of coconut oil

Instructions
 

For Kadala Curry:

  • Rinse the kadala.
  • Add 2 cups of water and 1/2 teaspoon salt to the pressure cooker.
  • Add kadala and cook well.**
  • Remove about 2 tbsp of cooked kadala, and grind to a paste in the food processor and set aside.***
  • In a pan, add 2 tablespoons oil, add ginger and stir for about 2 minutes.
  • Add onions, garlic, and curry leaves.
  • Reduce heat.
  • Sauté until the onions are slightly browned.
  • Reduce heat further.
  • Add all the dry spices - chili powder, coriander, turmeric, black pepper, fennel seed powder, garam masala, and asafetida. Stir for 2 to 3 minutes.
  • Add diced tomatoes and cook them well.
  • Add the masala and the ground paste from Step 4 to the cooked Kadala and mix it well.
  • In the pressure cooker without the lid, cook the combined ingredients to incorporate the masala and kadala for about 7 to 10 minutes.
  • Make sure the kadala is not dry, you can add a little water if needed.
  • Turn off heat.

For Tempering:

  • In a small frying pan, add 1 tablespoon of coconut oil and fry the coconut slices.
  • Remove coconut from the frying pan.
  • To the remaining oil, add mustard seed.
  • When the mustard seeds pop, add diced onion, whole chili, and curry leaves. Sauté until brown.
  • Add to the kadala with the fried coconut slices and mix well.
  • Add salt to taste.
  • Kadala Curry is ready to serve. Enjoy!

Video

Notes

This dish goes well with Nan, Chapatti, Rice, Kanji, etc.
*Baking Soda is optional. It allows reducing the gas formed when cooking the Dhal.
**I normally go with 3 whistles, but each pressure cooker varies. Alternatively, you can cook on the stovetop.
***Do this if you wish the gravy to be thick.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian

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