Kadala Curry (Spicy Black Chickpea Curry)
Prep Time
Cook Time Passive Time
20minutes 480minutes
Prep Time
Cook Time Passive Time
20minutes 480minutes
  1. Wash and soak the black chana overnight or for at least 8 hours. Pressure cook the chana along with twice the quantity of water and the chopped shallots and little salt.
  2. In a pan, add little coconut oil, then roast the grated coconut until it becomes brown in color and dry.
  3. Then add the chilli powder, coriander powder, pepper powder, garam masala powder and saute until they all get roasted well.
  4. Grind the coconut and spices to a paste and keep aside.
  5. Put the cooked channa or kadala into a pan, remove about 2 tbsps of the channa and mash this and add this back into the pan.
  6. Heat the pan, add water as required, add turmeric powder and salt and allow to boil.
  7. In another pan, heat some coconut oil, when it becomes hot, add the mustard seeds, when they splutter, add the red chillies, curry leaves.
  8. Then add the ginger and garlic and saute well.
  9. Next add the onion and saute until the onions turn brown, add the tomatoes and saute well.
  10. Put all this into the channa that is cooking.
  11. Reduce the heat and simmer for 4 to 5 minutes.
  12. Garnish with more curry leaves.
  13. Serve this with puttu, appam, idiayyapam, or as side dish for rice or chappati as well.
Recipe Notes

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