Ingredients:
kadala / Black Channa / black Chickpea - 1 cup
Onion - 1 big
Tomatoes - 1 big
Ginger - 1 " piece
Garlic - 4 flakes
Turmeric Powder - 1 tsp
Red Chilli powder 1 tsp
Coriander powder - 1.5 tsp
Garam masala powder - 1/2 tsp
Coconut - 1/2 cup
Mustard seeds - 1 tsp
Dry red chillies - 2 nos
Curry leaves - few
Pepper powder - 1 tsp
Oil - 5 tsp
Salt - to taste
Method:
Wash and soak kadala overnight.
In a Pressure cooker add soaked kadala, sliced onions, finely chopped ginger, garlic and slit green chillies. Pressure cook for 6-7 whistles or until soft. Set aside.
Meanwhile, In a pan roast grated coconut. When it get roasted and turns golden brown add 1 tsp of turmeric powder, 1 tsp of red chilly powder and 1 1/2 tsp of coriander powder. Roast for two more minutes and switch off the flame. Don't roast too much after adding spice powders as they tend to burn fast. Remove from flame and keep aside for cooling.
When cool, grind the roasted coconut adding little water. Add the paste to the boiled kadala. Also, add chopped tomatoes, curry leaves and salt and give a good boil.(Add more water it its too thick). Allow it to boil till the curry thickens to the desired consistency. Finally, add a tsp of pepper powder and 1/2 tsp of garam masala. Switch off the flame..
In a small pan splutter mustards and full dry red chillies in 2 tsps of oil. Pour this on to the gravy. Add finely chopped coriander leaves .Our kadala curry is ready to be served .....
