Kadala is Malayalam for kala chana or whole bengal gram. Kadala curry, is Malayalam for the best damn curry ever.
That is, until I post the next recipe of course. LOL
Kadala is a great source of protein for vegetarians, which makes this one of the rare instances when something that’s good for you also tastes amazing. Kadala curry is traditionally had with Puttu in Kerala, but I think it goes great with dosa, idiyappam, roti (especially porotta!) and rice. After all, it’s just a tastier version of chole!
The main
Bengal Gram/Kala Chana works best but if you don’t have any on hand you could replace it with chickpeas (Kabuli Chana).
Kadala Curry (Bengal Gram Curry)
Equipment
- Pressure Cooker
Ingredients
- 1½ Cups Bengal Gram (Kadala/Kaala Chana)
- 2 Onions
- 2½ Tbsp Coriander Seeds
- 1½ Cups Shredded Coconut
- 1 Tbsp Chilli Powder
- ½ tsp Mustard Seeds
- 4 Shallots chopped
- 1 + 1 Tbsp Oil
- 1 Sprig Curry Leaves
- Salt
Instructions
- Wash and soak the Kadala (Bengal Gram) overnight.
- Transfer to a pressure cooker and cook on high flame for one whistle. Reduce the flame to low and continue to cook for 15 minutes. Set aside.
- In a cast iron skillet, add 1 tbsp oil and fry the chopped large onions till they start to colour, (the sides need to brown a bit).
- Add the coriander seeds and fry till fragrant.
- Add the coconut and mix throrughly. Fry for a minute.
- Turn the heat off and add the chilli powder. Mix well.
- Grind the mixture with about 1/2 cup of water slowly till it forms a paste. Set aside.
- In a separate pan, add 1 tbsp oil and mustard seeds.
- Once the mustard pops, add the chopped shallots and fry till almost brown.
- Add the cooked kadala along with the leftover water and increase the heat to high.
- Add the ground coriander and coconut mixture to the pan and mix well.
- Add the salt. Be sure to taste the curry for salt and adjust.
- Add more water as required.
