Kerala Restaurant Style Kadala Curry

Ingredients (Serves 5)

1. Kadala / black chana – 1.5 cup (Soaked in enough water for at least 8 – 10 hrs)
   Turmeric powder – 1/2 tsp
   Salt – 1/2 tsp
   Water – As required
2. Coconut oil – 2 tsp + ghee – 2 tsp
3. Whole spices – Fennel seeds – 1/2 tsp, cloves – 3 – 4, green cardamom – 3, cinnamon stick – 1 inch broken
4. Ginger – 1 tsp, sliced
   Garlic – 1 tsp, sliced
5. Onion – 1 small (Around 1.5 cup), thinly sliced
6. Turmeric powder – 1/2 tsp
   Chili powder – 1 tsp
   Coriander powder – 1 tsp
   Garam masala powder – 1 tsp
7. Tomato – 1 medium, sliced or chopped
8. Grated coconut – 1/4 cup + 2 tbsp
9. Hot water – 1/4 – 1/2 cupTo temper
10. Coconut oil – 2 tsp
    Green chilies – 2 – 3, chopped
    Curry leaves – 1 – 2 sprigSecond tempering (Completely optional)
11. Coconut oil – 1 tsp
12. Mustard seeds – 3/4 tsp
    Curry leaves – 1 sprig

Method

1. To a pressure cooker, add soaked kadala adding turmeric powder, salt and water. Pressure cook for 5 – 6 whistles until kadala turns soft. Set the gravy aside.
2. Heat coconut oil + ghee in a kadai and add whole spices. Stir for a few seconds till fragrant and add ginger and garlic. Cook for 30 seconds and add sliced onion and little salt. Cook till onion turns light golden. Add turmeric powder, chili powder, coriander powder and garam masala powder. Cook for a minute or two over very low heat till their raw smell completely disappears. Add chopped/sliced tomato and cook for 4 – 5 minutes till tomato turns mushy. Add grated coconut and mix well. Cook for one minute and switch off. Set aside to cool completely and then grind to a very fine paste.
      
3. Heat coconut oil in a kadai and add chopped green chilies and curry leaves. Cook for a few seconds till the green chilies blister and then add the ground paste and gravy from cooking the kadala. Bring to a boil. Add cooked kadala and salt, to taste. If the gravy is thick, add 1/4 cup hot water. The curry tends to thicken as it rests, so adjust the gravy accordingly. Bring to a boil. Cover and cook for 12 – 15 minutes over low heat, stirring in between. Switch off the flame. For extra taste – Heat 1 tsp coconut oil in a small kadai. Splutter mustard seeds and fry dried red chilies and curry leaves. Pour over the curry. Cover and let rest for 10 minutes before serving. It goes well with puttu, appam, idiyappam, chapathi and porotta.