Kadala (Bengal Gram) Curry

Bengal Gram/Black Chick Peas is known as Kala Chana in Hindi and Karutha Kadala in Malayalam. It is commonly used in Kerala. Traditionally, Kadala Curry is made using grated coconut or coconut milk can be added to make a nice aromatic gravy. My mom used to add thin coconut slices to the kadala curry for some extra crunchiness :-)

Kadala Curry

Kadala Curry

This is my entry to MLLA-13 conceived by Susan of the “Well-Seasoned Cook” and currently being hosted by Sunshinemom of Tongue Ticklers.

Ingredients

  1. Bengal Gram/ Karutha Kadala (soaked overnight in water) – 1 and 1/2 cups
  2. Garlic Cloves (chopped) – 4
  3. Onion (sliced) – 1 large
  4. Tomato (sliced) – 1 large
  5. Green Chillies (slit) – 2
  6. Curry Leaves – A sprig
  7. Ginger Paste – 1 tsp
  8. Garlic Paste – 1 tsp
  9. Meat Masala/Chicken Masala Powder – 1 tbsp
  10. Red chilly powder – 1 tsp
  11. Coriander Powder – 1 tsp
  12. Turmeric Powder – 1/4 tsp
  13. Oil – 2 tbsp
  14. Mustard Seeds – 1/4 tsp
  15. Cilantro (Malli illa) – A few
  16. Salt – As required
  17. Water – As required
  18. Coconut Milk – 1 Cup

Preparation Method

  1. Soak the Bengal Gram overnight or for at least 4 hours. Wash the bengal gram and drain the water.
  2. Heat 2 tbsp oil in a wok and splutter mustard seeds.
  3. Add sliced onions and saute till the onions are translucent.
  4. Add slit green chillies, crushed garlic cloves, curry leaves and chopped tomatoes and saute till the tomatoes are cooked well.
  5. Next add 1 tsp ginger paste and 1 tsp garlic paste and saute for a minute.
  6. Add 1/4 tsp turmeric powder, 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat masala powder and stir fry for two minutes.
  7. Transfer the masala to a pressure cooker along with the bengal gram and add required amount of salt.
  8. Add water (around 2 cups) so as to cover the bengal gram.
  9. Sprinkle some cilantro leaves and mix well.
  10. Pressure cook the kadala upto 4-5 whistles on medium flame. This will take around 20 – 25 minutes.
  11. Remove the lid and add 1 cup of thin coconut milk. Simmer for 5-6 minutes on low flame.
  12. Serve along with rice, puttu, uppumavu, appam or Idiyappam.

Note

You can substitute Chicken/Meat Masala Powder with 1 tsp Garam Masala Powder, 1/2 tsp extra chilly powder and 1/2 tsp extra coriander powder.

Puttu and Kadala Curry

Puttu and Kadala Curry

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