Today I have my mom’s easy peasy Kadala curry recipe for you all. This is especially dedicated to bachelors and newbies in cooking. I have already posted varutharacha kadala curry and an easy kadala curry recipe in the blog but this recipe is easier when compared to those two but still tastes good! It is a one-pot process, requires no ginger-garlic and there is almost no cooking involved. The pressure cooker does the job for you. I just love such quick and tasty dishes. It goes very well with puttu / idiyappam or even chapathis. Here goes the recipe..
Ingredients (Serves 5)
1. Black chana / kadala / black garbanzo beans – 1.5 cups (Soaked in enough water for 8 – 10 hours and drained)
2. Coconut oil – 1.5 – 2 tbsp
3. Mustard seeds – 3/4 tsp
Dried red chilly – 1 (optional)
4. Onion – 2 – 2.5 cups, thinly sliced
Green chilly – 1, slit (optional)
Curry leaves – A few
5. Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp (I used 1/2 tsp regular medium spicy chilli powder + 1/2 tsp good quality kashmiri chilly powder)
Coriander powder – 3/4 tsp
Pepper powder – 1/4 tsp
Garam masala powder – 1 tsp (Recipe below)
6. Salt – To taste
1. Heat coconut oil in a 4 or 5 liter pressure cooker at medium-high heat. Splutter mustard seeds and fry dried red chilly. Add onion, green chilly and stir for a few minutes until transparent. Add drained black chana, hot water (around 1.5 cup or as required), 1/2 tsp salt, turmeric powder, chilly powder, coriander powder and garam masala powder. Mix everything well. Check for salt. Water should be in the same level as that of chana. Cover with the cooker lid. Cook for 5 – 6 whistles. Switch off.
2. Open the cooker after 15 minutes. Remove 1/4 cup chana to the small jar of a mixie and grind well. Add this to the cooked chana along with salt, to taste. Bring to a boil and cook for 6 – 8 minutes until thickened over medium-low flame. Add 1/4 tsp garam masala powder, 1/4 tsp pepper powder, curry leaves and 1 tsp coconut oil. It will thicken further over time. Serve hot with appam / idiyappam etc.
Recipe for Garam Masala (Yield – Around 2 – 2.5 tbsp)
- Fennel Seeds (Perumjeerakam ) – 2 tbsp
- Cloves (Grambu) – 10 – 12
- Cinnamon stick (Karuvapatta) – 1 inch piece
- Cardamom (Elaikka) – 5 – 6
- Star anise (Thakkolam) – 1 (optional)
- Whole pepper (Kurumulaku) – 1/2 tsp
- Poppy seeds (Kus Kus) – 1 tsp (optional)
Dry roast all the ingredients lightly in a pan at low heat for about 10 – 15 seconds (dry-roasting is optional). When they cool down, grind to a powder (not very fine) in a coffee grinder. Store in an airtight container. It will be flavorful even if you do not dry roast them.