Kadala Curry (Bengal Gram Curry)
Super healthy and super tasty!
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.
Notes
If you want your curry to be a little thicker, you can blend a handful of the cooked chickpeas with a little water and add that to the curry.