Ingredients
- Brown Kondaikadalai/Kala channa - 1 cup
- Onion - 1 big finely chopped
- Tomato - 1 finely chopped
- Ginger garlic paste - 1 tsp
- Turmeric powder - 1/8 tsp
- Garam Masala - 1 tsp
- Salt - as needed
For Masala
- Grated coconut - 1/3 cup
- Chopped onion - 1 tbsp
- Coriander Seeds- 1 tbsp
- Red chilli - 4 - 5 Adjust according to your spice level
- To temper:
- Coconut Oil - 2 tsp
- Cumin seeds - 1/4 tsp
- Asofetida/ Hing - a pinch
- Curry leaves- few
Instructions
- Soak channa overnight or at least for 5-6 hours. Add 2 cups of water and pressure cook channa for 3 whistles. Wait till the pressure releases naturally and strain the channa, keeping the water for gravy
- Dry roast Coriander seeds, onion, red chilli and coconut on medium flame till aroma comes (for a minute). Grind it to a smooth paste with 2 -3 tablespoon of water
- Add oil to a pan, when the oil is hot add cumin seeds, and curry leaves and cook. Add onion and ginger garlic paste; saute until the raw smell goes off. Add tomatoes and cook until tomatoes become mushy
- Add turmeric powder, garam masala and salt; cook for a minute. Add the cooked channa, ground masala paste and 2 cups of channa-cooked water and continue cooking. Cook for 10 minutes and switch off
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Notes
- Instead of ground red chilli and coriander seeds in the masala for the kadala curry, chilli powder and coriander powder can be used
- Adjust the water according to the consistency you want the gravy. If gravy becomes watery, mash some channa add them and boil for 2-3 minutes
- Coconut oil gives a nice taste to the gravy. If you want to reduce the amount, cook the gravy with olive/sunflower oil and add a drop of coconut oil before switching off
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