Kadala (Chickpeas) curry

Chick peas or garbanzo is a great source of protein and fiber. Black channa or garbanzo is smaller and hardier. It is also dark brown in color. Last week I made Kadala Curry for Puttu. This combination is one of  the most popular dishes in Kerala.  

Ingredients for 4 Servings:

1 Tablespoon coconut oil

1 teaspoon mustard seeds

2 green chili, slit

3-4 curry leaves

1 Onion, chopped

1/4 teaspoon turmeric powder

2 Cups pressure cooked kala channa 

salt to taste

For Masala:

1 Tablespoon coriander seeds

1/2 inch cinnamon stick

1-2 clove

1-2 green cardamom

4 dried red chili

2 Tablespoons coconut

                                                              

Method:

1. Soak kala channa for 6 hours. Pressure cook. Strain water and keep channa aside.

2. Roast the ingredients for the masala with 1 teaspoon oil. Cool and grind to a paste. Keep aside.

                                             

3. Heat coconut oil in a pan. Add mustard seeds, slit green chili and curry leaves.

                                                             

4. Add onion when the mustard seeds pop. Cook till translucent. Add turmeric powder.

                                                              

5. Add cooked channa. Add 1/2 cup water, add more if needed. Add salt and cook for 5 minutes.

                                                               

6. Stir in the ground masala. Bring it to a boil. Add water if needed. The curry should be thick. 

                                   

7. Remove from heat. Serve hot with steaming kuzha puttu.