Kadala Curry | Black chana curry

Kadala Curry | Black chana curry

Kadala Curry | Black chana curry – Kadala Curry | Black chana curry is a simple, nutritious and delicious South Indian style curry made with black chickpeas, onions, tomatoes, coconut and a few basic spices and masalas. Kadala curry goes well with puttu, appam, dosa, roti and even steamed rice. With a mixture of healthy doses of carbohydrates, fiber, fats and proteins it is filling in itself and can be had while trying to eat healthy. 

How to make Kadala Curry | Black chana curry

Cooking instructions with step by step pictures 

Soaking and cooking the Black chana

Wash and soak black chana for a minimum of 6 hrs or overnight. 

Drain the soaked water. Add 2 cups of water and salt to the soaked chana and pressure cook for 5 whistles on medium flame and simmer for 10 minutes. Switch off the stove and let the pressure release naturally. 

Check for doneness. The chana should get mashed when pressed between the fingers. Now the black chana is cooked. 

Preparing masala for  Kadala curry | Black chana curry

Heat oil in a pan.

Add chopped onions and saute. Saute till the onions are translucent, for around 4 to 5 minutes.

Now add ginger garlic paste.

Saute the ginger garlic paste along with the onions till the raw smell goes off. For 3 to 4 minutes. 

Add the chopped tomatoes. Cook till the tomatoes turn mushy.

Now add all the masala powders including turmeric powder, red chili powder, coriander powder and garam masala. Do not add salt now. Since we have added salt while cooking the chana we can test and add later if needed. 

Cook the masalas for 2 minutes in oil.

Now add grated coconut and fennel seeds.

Mix everything together and switch off the stove.

Let it cool and grind this into a smooth paste. 

Preparation of Kadala curry | Black chana curry

I have used the same pressure cooker in which I cooked the chana. You can use it or even take a separate kadai. Now add the ground masala into the cooked chana. Use the stock water also. Do not discard it. 

Mix everything together and bring it to a boil. Check for salt. Add water to bring it to a desiring consistency. If you need thick gravy, do not add any water. If you want a slightly runnier one, add water.

Once it comes to a rolling boil reduce the flame and simmer for a few minutes till oil separates on the top. This takes around 10 minutes. Now switch off the stove. 

Preparation of tadka

Heat coconut oil in a tadka pan. Coconut oil imparts an excellent flavour to the curry. If you want you can replace it with any oil. 

Add mustard seeds. Once the mustard seeds crackle add split urad dal.

Next add curry leaves. You can also add one green chili at this stage. Switch off the stove.

Pour the tadka mixture over the simmered curry. Mix well.

Garnish with coriander leaves.

Serve with puttu, appam, dosa, roti or even steamed rice. 

Recipe notes

  • If you forgot to soak the chana, you can soak it in hot water for an hour and proceed with the recipe. 
  • If chana is not cooked properly even after 5 whistles and simmering for 10 minutes then it must be aged one. In that case add a pinch of baking soda and pressure cook it again for 2 whistles on medium flame. 
  • You can add white chana or even the green ones in this recipe.

For other curry recipes

Kala Chana Masala Recipe | Black Chickpeas Curry

Senai kizhangu puli kulambu / Yam Curry

Cauliflower Curry

Kadala Curry | Black chana curry

Kadala Curry | Black chana curry

Kadala Curry | Black chana curry is a simple, nutritious and delicious South Indian style curry made with black chickpeas, onions, tomatoes, coconut and a few basic spices and masalas.
Prep Time 10 mins
Cook Time 30 mins
Soaking time 6 hrs
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 3
Calories 130 kcal

Ingredients
  

  • ½ cup Black chana
  • 1 tbsp oil
  • 1 medium sized onion chopped
  • 1 tbsp ginger garlic paste
  • 1 medium tomato chopped
  • 1 tsp coriander powder heaped
  • 1 tsp red chili powder leveled
  • ½ tsp garam masala
  • ½ tsp turmeric powder
  • cup grated coconut / dessicated coconut
  • 1 tsp fennel seeds
  • Salt to taste
  • Coriander leaves for garnish

For tempering

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp split urad dal
  • 1 sprig curry leaves

Instructions
 

Soaking and cooking the Black chana

  • Wash and soak black chana for a minimum of 6 hrs or overnight.
  • Drain the soaked water. Add 2 cups of water and salt to the soaked chana and pressure cook for 5 whistles on medium flame and simmer for 10 minutes. Switch off the stove and let the pressure release naturally.
  • Check for doneness. The chana should get mashed when pressed between the fingers. Now the black chana is cooked.

Preparing masala for Kadala curry | Black chana curry

  • Heat oil in a pan.
  • Add chopped onions and saute.
  • Saute till the onions are translucent, for around 4 to 5 minutes.
  • Now add ginger garlic paste.
  • Saute the ginger garlic paste along with the onions till the raw smell goes off. For 3 to 4 minutes.
  • Add the chopped tomatoes.
  • Cook till the tomatoes turn mushy.
  • Now add all the masala powders including turmeric powder, red chili powder, coriander powder and garam masala. Do not add salt now. Since we have added salt while cooking the chana we can test and add later if needed.
  • Cook the masalas for 2 minutes in oil.
  • Now add grated coconut and fennel seeds.
  • Mix everything together and switch off the stove.
  • Let it cool and grind this into a smooth paste.

Preparation of Kadala curry | Black chana curry

  • I have used the same pressure cooker in which I cooked the chana. You can use it or even take a separate kadai.
  • Now add the ground masala into the cooked chana. Use the stock water also. Do not discard it.
  • Mix everything together and bring it to a boil. Add water to bring it to a desiring consistency. If you need thick gravy, do not add any water. If you want a slightly runnier one, add water.
  • Once it comes to a rolling boil reduce the flame and simmer for a few minutes till oil separates on the top. This takes around 10 minutes. Now switch off the stove.

Preparation of tadka

  • Heat coconut oil in a tadka pan. Coconut oil imparts an excellent flavour to the curry. If you want you can replace it with any oil.
  • Add mustard seeds. Once the mustard seeds crackle add split urad dal.
  • Next add curry leaves. You can also add one green chili at this stage. Switch off the stove.
  • Pour the tadka mixture over the simmered curry. Mix well.
  • Garnish with coriander leaves.
  • Serve with puttu, appam, dosa, roti or even steamed rice.

Notes

  • If you forgot to soak the chana, you can soak it in hot water for an hour and proceed with the recipe.
  • If chana is not cooked properly even after 5 whistles and simmering for 10 minutes then it must be aged one. In that case add a pinch of baking soda and pressure cook it again for 2 whistles on medium flame.
  • You can add white chana or even the green ones in this recipe.
 
 
Keyword black chana recipes, chana recipes, chickpea recipes, Curries, Curry, Curry recipes

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