By Devi Poojari
June 4, 2024
Traditionally served as an accompaniment to puttu for breakfast, the kadala curry made using kala chana is a spicy accompaniment that pairs well with just about any kind of bread or rice. Recreate this simple recipe at home to enjoy for lunch or dinner, with rotis, puri, parathas or rice.
1 cup black chickpeas, soaked overnight 1 onion, finely chopped 2 tomatoes, finely chopped 2-3 green chilies, slit 1-inch piece ginger, grated 4-5 garlic cloves, minced 1 sprig curry leaves 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 tablespoon coriander powder 1 teaspoon red chili powder ½ teaspoon garam masala powder ½ cup thick coconut milk 2 tablespoons coconut oil Salt, to taste
Rinse and pressure cook the chickpeas with a pinch of salt, until soft enough.
Set aside while you heat the coconut oil in a pan and temper the mustard seeds, cumin seeds and curry leaves.
Add the minced garlic, ginger and onions to cook for 3-4 minutes, until aromatic and soft.
Tip in the spice powders and mix well to combine before adding in the tomatoes.
Season lightly with salt and cook until the oil begins separating from the mixture.
Add some water to dilute it before pouring in the coconut milk and adding the cooked chickpeas.
Season with salt and simmer the curry for 8-10 minutes, until the gravy thickens slightly and the chickpeas absorb flavour. Serve hot.