Kadala Curry

Kadala Curry is a beloved dish from the southern Indian state of Kerala, known for its robust flavors and comforting warmth. This curry is made with black chickpeas (also known as kala chana), which are simmered in a rich and spicy coconut-based gravy. The dish is often paired with puttu (a steamed rice cake) or appam, but it also goes wonderfully with rice, chapati, or paratha. The aromatic spices, combined with the creaminess of coconut and the hearty texture of chickpeas, make this curry a delightful vegan dish that’s full of flavor and nutrition.

Ingredients:

• 1 cup black chickpeas (kala chana), soaked overnight
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon fennel seeds
• 1/2 cup grated coconut
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• Salt to taste
• Water as needed

Instructions:

1. Cook the chickpeas: Drain the soaked chickpeas and pressure cook them with 2 cups of water and a pinch of salt for 4-5 whistles, or until soft. Set aside.
2. Prepare the coconut paste: In a small pan, dry roast the grated coconut until golden brown. Let it cool and blend into a fine paste with a little water. Set aside.
3. Make the base: Heat coconut oil in a large pan. Add mustard seeds and let them splutter. Then, add fennel seeds, curry leaves, and green chilies. Sauté for a minute.
4. Sauté the aromatics: Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook until the raw smell disappears.
5. Cook the tomatoes and spices: Add the chopped tomatoes and cook until soft and mushy. Then, add turmeric, red chili powder, and coriander powder. Mix well and cook for a couple of minutes until the spices are fragrant.
6. Combine the chickpeas and gravy: Add the cooked chickpeas along with their cooking water. Stir in the roasted coconut paste and bring the curry to a simmer. Add salt to taste and cook for 10-15 minutes until the flavors meld together.
7. Finish with garam masala: Stir in garam masala and simmer for another 2-3 minutes. Adjust the consistency by adding water if needed.
8. Serve: Garnish with a few more curry leaves and serve hot with puttu, appam, rice, or chapati.

Enjoy the hearty and flavorful Kadala Curry!