By Krati Purwar
September 9, 2024
One of the most amazing recipes prepared across the country as a part of bhog is black chickpea curry. Its Kerala variant without coconut is a must-try as you celebrate Ganesh Chaturthi and Onam.
2-3 green chillies 2 cups of kala chana/ kadala ½ tsp coriander powder Oil for seasoning 1 large onion 1 tsp mustard seeds 1 tbsp ginger-garlic paste Salt to taste 3 medium tomatoes 7-8 curry leaves ¼ tsp turmeric & garam masala 1 tsp mustard seeds 1-1.5 tsp chilli powder
Rinse and soak kadala for 6-8 hours and pressure cook them in salted water for 3-4 whistles.
Heat oil in a pan and add mustard seeds to it. Wait for them to splutter.
Quickly add green chillies, turmeric powder, ginger-garlic paste, and curry leaves.
Saute onion until it releases its raw smell. Add tomatoes and other spices. Sprinkle some salt as well.
When the gravy releases oil, pour cooked kadala or kala chana into the pan. Adjust salt and let the ingredients cook on a low flame for 10 minutes.
Sprinkle garam masala and freshly chopped coriander leaves before serving the dish with rice, puri, paratha, and roti.