- May 15, 2020
- 1 min read

Kadala Curry (Black Chickpeas Curry)

.Kadala Curry Recipe

1.Black Chickpeas-1/2 cup

Wash the Kadala/black chickpeas and add enough water to it. The water should be 2” above the Kadala so that when it soaks the Kadala is immersed in water always.

Soak this overnight or for at least 6 hours .

2.Ginger-1/4” piece

Garlic-2 big

Put the soaked Kadala along with the soaked water and if needed add some more so that water is 1” above the Kadala into a cooker.Crush the garlic & ginger & Add to the Kadala.Do not add salt to it as it will harden the Kadala & will take more time to cook.Pressure cook this for a whistle.

3.Onion-1

Tomato-1

Curry leaves-1 sprig

Chilli powder-1 1/2 tsp

Coriander powder-1 1/2 tsp

Pepper powder-1/2 tsp

Garammasala-1/2 tsp

Salt to taste

Mustard Seeds-1 tsp

Coconut oil-1 1/2 tbsps

Heat oil in a cheenachatti & splutter mustard seeds.Add the curry leaves and then the chopped onions and sauté till onions are glossy.Now Add all the above masalas and cook on low heat for a minute.Add the chopped tomato & salt to taste.Add 1/2 cup water & Cook till tomatoes are mushy and oil separates/floats on top.

Once the pressure is released open the cooker.u can see that the Kadala is just cooked.Now transfer this gravy along with 1/4 cup water (if needed)into the pressure cooker and mix in.Pressure cook this for another whistle.After the pressure is released open the cooker.adjust salt and transfer the Kadala Curry to a kadai and cook till the gravy thickens.Kadala Curry is ready.U can add some fried coconut pieces to enhance the taste.