Wednesday, February 8, 2017

CHICK PEAS RECIPES - CHICK PEA CURRY / KADALA CURRY

Here is my recipe for the  South Indian style chick peas curry which tastes distinct and very flavorful. This gorgeous Indian dish is served as an accompaniment with dosa, puttu or appam. In Kerala, this  is considered as the most popular and traditional breakfast side dish . Here i made this curry recipe with black chick peas (kadala ) but you can also use white chana / kadala instead. Though kadala curry pairs best with puttu, i mostly pairs it with dosa only. My favorite breakfast recipe - Dosa with kadala curry. So here is my recipe showing how to make chick peas curry / kerala kadala curry / chana masala/ kadala curry / vegetarian side dishes / side dish for chapati. Hope you all give this a try.


chick pea curry chana masala kadala curry


Similar curry recipes

INGREDIENTS

Black chick peas / kadala   -  1 cup
Shallots                               - 8 nos, or an onion chopped
Green chili                          - 1
Ginger garlic paste              - 1 tsp
Tomato                                - 1, small
Turmeric powder                 - quarter tsp
Chili powder                        - 1 tsp (i added only half tsp)
Coriander powder                - 2 tbsp
Mustard seeds                      - half tsp
Salt to taste
Oil
Curry leaves
Coriander leaves chopped

FOR GRINDING

Coconut grated                   - 1 cup
Garam masala powder        - quarter tsp
Fennel seeds                        - half tsp
Shallots                                - 2 nos, chopped

PREPARATION


  • Soak the chick peas in water overnight or for 8 hours.
  • Then wash it well and drain it. Add it to the pressure cooker along with 2 cups of water. 
  • Close the lid and pressure cook it for one whistle over a medium flame, after a whistle  reduce the flame to low and allow it cook for 15 minutes.
  • When done, switch off the flame and wait until the pressure releases.
  • Mean while, dry roast all the ingredients which is given under 'for grinding' over a low flame in a non stick pan. Be careful, do not burn them. Roast for 6 minutes or until the raw smell goes off. When done, allow it to cool and grind it to a smooth paste with  required water for grinding. Set it aside.
  • Now heat a wok with some oil. Splutter mustard seeds and  add curry leaves. To this, saute shallots / onion until light golden. Then add green chili, ginger garlic paste and saute for a while. Once done, add tomato and cook until mushy. Now add turmeric powder, chili powder, coriander powder and salt. Let it cook for a while.
  • Mix well and then add the cooked chick peas (kadala) along with the water to this sauteed mixture. Add salt if required and mix well. Let it start boiling and cook until the gravy becomes thick.
  • Now add the ground paste and mix well. Again let it cook for five minutes or until the chick peas is well mixed up with the gravy.
  • Garnish with chopped coriander leaves.
  • Serve hot with steam cake (puttu), dosa or appam. 
  • Delicious.
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