Kadala curry | Kale Chana curry

Traditional kadala curry Can be had with puttu, idiyappam, appam, rice, roti, puri, etc.

Prep Time

15 mins

Cook Time

30 mins

Serves

Difficulty

Easy

Recipe Type

Vegetarian

What You'll Need

Kadala or Kale chana or Brown chana - 2 cups
The Malabari Merchant Roasted Coconut Curry masala (Varutharacha masala) - 4 tsp
The Malabari Merchant Garam masala - 1/2 tsp
Onion (small) - 1 chopped
Tomato (medium) - 1 chopped
Ginger (1 inch) - 1 chopped fine or crushed
Garlic - 5-6 cloves chopped fine or crushed
Turmeric powder (Haldi) - 1/2 tsp
Mustard seeds - 1/2 tsp
Dry Red chilli - 1-2
Salt (as per taste)
Curry leaves (Kadipatta) - 9-10 leaves
Any edible oil (preferably coconut oil) - 3 TBsp

Let's Cook

1. Prepare the kadala (chana)

Soak the kadala (chana) overnight (or 6-7 hrs)
Cook the soaked kadala (chana) with 4 cups of water in a pressure cooker (cook for 5-6 whistles)
Once cooked, set the boiled kadala (chana) with the water aside

2. Prepare the gravy

Take a deep pan (kadhai) and heat 3 tablespoons of oil
Add mustard seeds and reduce the flame once they start to sputter
Add the dry red chillies and 5-6 kadipatta
Add the garlic and ginger and let it cook for a minute or so
Add the onion and let is cook till it becomes translucent
Add the tomato and 1/2 tsp salt and let it cook till it becomes mushy
Add The Malabari Merchant Roasted Coconut Curry masala (Varutharacha masala)
Stir all the ingredients with the masala for 2 minutes

3. Finish

Add the cooked kadala (chana) with the water. Add more or less water depending on your preference.
Increase the flame to the maximum and once it starts boiling, reduce the flame, cover the pan and let it simmer for 6-7 mins
Add the The Malabari Merchant Garam masala and 3-4 kadipatta
Check for salt as per your preference

4. Serve hot

The Malabari Merchant Tips

Once the kadala (chana) is cooked in the pressure cooker, remove 12-15 chana and keep aside. Crush this chana and add to the pan (kadhai) before you switch off the flame at the end of the cook.