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Traditional Heritage
Dark Chana Kadala Curry
Ingredients
- ¾ cup black chana, soaked overnight
- 3 tbsp coconut oil
- 2 cloves garlic
- ½ big onion
- 1 medium tomato
- ¼ cup grated coconut
- 1 tbsp ginger
- 2 cloves
- ½” cinnamon
- ½ tsp fennel seeds
- 1 tsp chilly powder
- 1 tsp garam masala
- ½ tsp turmeric
- 2 tbsp chopped cilantro
- Salt to taste
- A pinch of sugar (optional)
Directions
- Pressure cook the kala chana with 2–3 cups of water for 2 whistles.
- Heat 2 tbsp coconut oil in a pan.
- Add the minced garlic and ginger.
- After about 10 seconds, add the cloves, cinnamon, and fennel seeds. Sauté for 15 seconds.
- Add the chopped onions and sauté until translucent.
- Add the chopped tomato and cook until softened.
- Add the grated coconut and roast the mixture for about 1 minute.
- Grind the roasted mixture into a smooth paste using a blender.
- Heat 1 tbsp coconut oil in a pan and add the ground paste.
- Add the cooked chana along with 1–2 cups of water (depending on the desired consistency).
- Add turmeric powder, chilly powder, garam masala, salt, and a pinch of sugar.
- Cook covered for 5–7 minutes.
- Garnish with chopped cilantro.
- Serve hot with appam, idiyappam, or chapathi.
