Kadala Curry (Black Chickpea Curry)

Kadala Curry is one of those all-time Kerala dishes that can be eaten with rice, roti, appam, and of course, the traditional favourite, puttu. It is simple to make and oh-so-flavourful that I could eat Kadala Curry by itself.

Ingredients

1. Kadala, Senagalu, or Clack Chickpea – 2 Cups
2. Madras Onions – 6
3. Grated Coconut – 1/2 Cup
4. Coriander Seeds – 1 tbsp
5. Pepper Corns – 8 or 10
6. Star Anise – 2 Petals
7. Cloves – 2
8. Cinnamon Stick – 1″ Piece
9. Mustard Seeds – 1 tsp
10. Red Chillies – 3
11. Coconut Oil – 2 tbsp
12. Salt to Taste
13. Curry Leaves – A Few

Method to Cook the Kadala

1. Soak the kadala in 4 cups of water for at least 8 hours.
2. Drain the water.
3. Add 3 cups of water and pressure cook for three whistles.

Method to Make the Masala

1. In a wok/kadai, heat 1 tbsp of coconut oil.
2. Add 2 madras onions and fry for 2 minutes.
3. Add the coriander seeds, cinnamon, pepper, star anise, and cloves.
4. Over medium heat, stir-fry for about 3 minutes.
5. Add 1 split red chillies and fry for 1 minute.
6. Add the grated coconut.
7. Stir fry till the coconut turns golden brown.
8. Let the coconut-spice mix cool.
9. With a little water, grind to a smooth paste.

Method to Make the Kadala Curry

1. In a wok/kadai, heat the rest of the coconut oil.
2. Add the mustard seeds and wait till they splutter.
3. Add the spilt red chillies, curry leaves, and madras onions.
4. Stir-fry for about 5 to 7 minutes.
5. Add the masala, salt and turmeric.
6. Stir-fry for 5 minutes.
7. Add the cooked kadala along with water it was cooked in.
8. Add salt and mix well.
9. Cook covered for 5 to 7 minutes.
10. Serve hot with rice, puttu, or rotis.