Kadala Curry / Black Channa Gravy is protein rich side dish to be served with breakfast recipes.
Prep Time10 minutesmins
Cook Time20 minutesmins
Soaking Time6 hourshrs
Total Time30 minutesmins
Course: Breakfast
Cuisine: Indian
Servings: 2
Ingredients
To Pressure Cook Black Channa
½CupBlack Channa
Wateras required
salt to taste
To Saute and Grind
20Shallots
2MediumTomatoes
⅓CupCoconutGrated
3Dry Red Chillis
1TablespoonOil
Other Ingredients
1TeaspoonCumin Seeds
fistfulCurry Leaves
¾CupWater
Salt to taste
Instructions
For Cooking Black Channa:
Soak black channa overnight or at least for 4 hours. In the morning drain the excess water. Pressure cook Channa with 1.5 cup water and salt for 3 whistles. Switch off the flame. Let the pressure release in its own. Open the Pressure cooker. Drain the excess water and set the chickpea aside.
For Sauting and Grinding:
Heat 1 tablespoon oil in a wok. Add in shallots and saute until glossy. Add the tomatoes and salt to taste and saute them.
Once the tomatoes are mushy add the dry red chillis and coconut and saute them in low flame for 3 minutes.
Set this mixture aside and cool them completely. Grind them into a paste.
In the same kadai used for sauting add one more tablespoon of oil and them add jeera, allow it to splutter. Add curry leaves and saute for few minutes. Add the ground paste.
Add Water and Channa and allow it to boil. Add Salt to taste. Cook until the oil separates in the sides of the vessel.
Tasty kadala Curry is now ready to serve.
Notes
Adjust the spice level as per your taste. Mine was moderate.
Preparing the dish in coconut oil gives an awesome taste. If you like coconut oil that’s a better option for taste.