Kadala curry Recipe

Cooking Directions

• STEP 1.Soak the black chickpeas overnight or for at least 6 hours.
• STEP 2.Pressure cook the soaked chickpeas until they are soft and tender.
• STEP 3.In a pan, heat oil and add mustard seeds, curry leaves, and chopped onions. Saute until the onions turn golden brown.
• STEP 4.Add ginger-garlic paste and saute for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn mushy.
• STEP 6.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• STEP 7.Add the cooked chickpeas along with the water used for cooking. Season with salt.
• STEP 8.Simmer the curry for 10-15 minutes, allowing the flavors to blend together.
• STEP 9.In a separate pan, heat coconut oil and add grated coconut. Roast until it turns golden brown.
• STEP 10.Grind the roasted coconut into a fine paste and add it to the curry. Mix well.
• STEP 11.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add a teaspoon of tamarind paste for a tangy flavor.
• Adjust the spice levels according to your preference.
• For a creamier texture, you can add a tablespoon of coconut milk.

Storage and Serving

• Leftover kadala curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the kadala curry with steamed rice, jeera rice, or any Indian bread like roti or naan.