a spicy gravy based curry recipe made with black chickpeas and coconut.
Source: https://hebbarskitchen.com/kadala-curry-recipe-put
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (403g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 98 | ||
Calories from Fat: 43 (44%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 98
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