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Kadala Curry
Kadala Curry is a traditional Indian recipe (from Kerala) for a classic vegetarian curry of black hulled chickpeas in a lightly-spiced coconut and tomato base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kadala Curry.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesHerb RecipesVegetable RecipesBean RecipesIndian Recipes
This is a classic vegetarian curry from Kerala.
Ingredients:
200g chana dhal (hulled black chickpeas)
1 onion, sliced lengthways into large chunks
2 large tomatoes, cut into eight pieces each
4 tbsp fresh coconut, grated
2 garlic cloves
2cm piece of ginger
1 tsp coriander leaves, shredded
1 tsp toasted chickpea flour
1 tsp coriander seeds
1 tsp cumin seeds
2 red chillies
1 onion, finely chopped
4 cloves
4 short cinnamon sticks
1 tsp fennel seeds
2 tbsp coriander leaves, shredded, to garnish
oil for frying
Method:
Soak the chana dhal over night in a large bowl of water. The following day, place in a pan, cover with water, bring to a boil and cook for about 40 minutes, or until tender. Drain and set aside.
In the meantime, heat a little oil in a pan and use to fry the cumin seeds, coriander seeds ,toasted chickpea flour, red chillies, ginger, garlic, sliced onion, tomatoes, coriander leaves and coconut for about 10 minutes. Take off the heat, allow to cool then process in a blender until smooth.
Heat a little more oil in a pan and use to fry the cloves, cinnamon, fennel seeds and chopped onion for about 5 minutes, or until the onion begins to brown. Add the ground spice paste and fry for 2 minutes more then add the cooked chana dhal along with 120ml water, bring to a simmer and cook for 5 minutes more.
Season to taste with salt then turn into a serving dish and garnish wit the 2 tbsp shredded coriander leaves. Serve with puttu or chapattis. For breakfast it can also be served with idly or appam or dosa.
