Kadala (Black Chana) Curry

by sodasam1

a spicy gravy based curry recipe made with black chickpeas and coconut.

Source: https://hebbarskitchen.com/kadala-curry-recipe-put

INGREDIENTS

For Masala Paste
2 teaspoon Coconut Oil
1/2 teaspoon Cinnamon Powder
1/2 teaspoon Ground Cardamom
6 Cloves
2 teaspoon Fennel Seeds
1 1/2 Onion ; Sliced
1 1/4 tablespoon Ginger Paste
4 Tomatoes ; Chopped
1/2 Cup Grated Coconut
7 curry leaves ; to taste
1/2 teaspoon Turmeric
1/4 teaspoon Red Chilli Powder
2 teaspoon Coriander Powder
1 teaspoon Garam Masala
1 cup Water
Chana Preparation
2 cup Black Chana ; Frozen is OK
1 teaspoon Salt ; to taste
8 cups Water ; for pressure cooking
For Curry
2 teaspoon Coconut Oil
2 teaspoon Mustard seeds
1 Dried Red Chilli
7 Curry Leaves
10 Shallots ; Can substitute equal amoutn of onion
1 Green Chilli ; slit
1 teaspoon Salt

Servings

INSTRUCTIONS

Black Chana

1 Use frozen. If not frozen the follow below instructions

1 Wash and soak BLACK CHANA overnight

2 In a pressure cooker add BLACK CHANA, SALT (to taste), WATER

3 Pressure cook for 7-8 whistles (ensure Chana is cooked thoroughly)

4 Let cool and drain

Masala Paste

1 Heat COCONUT OIL and saute CINNAMON, CARDOMOM, CLOVES and FENNEL SEEDS.

2 Add ONION and GINGER. Saute well.

3 Add tomato and saute until tomatoes turn soft and mushy

4 Add GRATED COCONUT and CURRY LEAVES. Saute until coconut turns aromatic.

5 Keep the flame on low. Add TURMERIC, RED CHILLI POWDER, CORIANDER POWDER, GARAM MASALA

6 saute until the spices turn aromatic.

7 cool the mixture completely and transfer to the blender.

8 add WATER and blend to smooth paste.

Curry:

1 in a large kadai heat COCONUT OIL and splutter MUSTARD SEEDS, DRIED RED CHILLI, CURRY LEAVES

2 Add ONION/SHALLOTS and GREEN CHILLI saute until the onions turn translucent.

3 Add the prepared masala paste and saute for 2 minutes.

4 Add in frozen or pressure cooked kala chana and SALT.

5 Mix well adjusting consistency as required by adding water

6 cover and simmer for 15 minutes or until the flavors are absorbed well.

NOTES

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Kadala (Black Chana) Curry

For Masala Paste 
2 teaspoon Coconut Oil 
1/2 teaspoon Cinnamon Powder 
1/2 teaspoon Ground Cardamom 
6  Cloves 
2 teaspoon Fennel Seeds 
1 1/2  Onion Sliced
1 1/4 tablespoon Ginger Paste 
4  Tomatoes Chopped
1/2 Cup Grated Coconut 
7  curry leaves to taste
1/2 teaspoon Turmeric 
1/4 teaspoon Red Chilli Powder 
2 teaspoon Coriander Powder 
1 teaspoon Garam Masala 
1 cup Water 
  Chana Preparation 
2 cup Black Chana Frozen is OK
1 teaspoon Salt to taste
8 cups Water for pressure cooking
  For Curry 
2 teaspoon Coconut Oil 
2 teaspoon Mustard seeds 
1  Dried Red Chilli 
7  Curry Leaves 
10  Shallots Can substitute equal amoutn of onion
1  Green Chilli slit
1 teaspoon Salt

Black Chana
1 Use frozen. If not frozen the follow below instructions
1 Wash and soak BLACK CHANA overnight
2 In a pressure cooker add BLACK CHANA, SALT (to taste), WATER
3 Pressure cook for 7-8 whistles (ensure Chana is cooked thoroughly)
4 Let cool and drain

Masala Paste
1 Heat COCONUT OIL and saute CINNAMON, CARDOMOM, CLOVES and FENNEL SEEDS.
2 Add ONION and GINGER. Saute well.
3 Add tomato and saute until tomatoes turn soft and mushy
4 Add GRATED COCONUT and CURRY LEAVES. Saute until coconut turns aromatic.
5 Keep the flame on low. Add TURMERIC, RED CHILLI POWDER, CORIANDER POWDER, GARAM MASALA
6 saute until the spices turn aromatic.
7 cool the mixture completely and transfer to the blender.
8 add WATER and blend to smooth paste.

Curry:
1 in a large kadai heat COCONUT OIL and splutter MUSTARD SEEDS, DRIED RED CHILLI, CURRY LEAVES
2 Add ONION/SHALLOTS and GREEN CHILLI saute until the onions turn translucent.
3 Add the prepared masala paste and saute for 2 minutes.
4 Add in frozen or pressure cooked kala chana and SALT.
5 Mix well adjusting consistency as required by adding water
6 cover and simmer for 15 minutes or until the flavors are absorbed well.

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Nutrition

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Serving Size: 1 Serving (403g)
Recipe Makes: 8 Servings

Calories: 98
Calories from Fat: 43 (44%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 25.7mg		1 %
Potassium 380.4mg		10 %
Total Carbohydrate 14g		4 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 11.2g
Protein 2.4g		3 %
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Calories per serving: 98

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