Bengal Gram/Black Chick Peas is known as Kala Chana in Hindi and Karutha Kadala in Malayalam. It is commonly used in Kerala. Traditionally, Kadala Curry is made using grated coconut or coconut milk can be added to make a nice aromatic gravy. My mom used to add thin coconut slices to the kadala curry for some extra crunchiness 🙂
- Bengal Gram/ Karutha Kadala (soaked overnight in water) – 1 and 1/2 cups
- Garlic Cloves (chopped) – 4
- Onion (sliced) – 1 large
- Tomato (sliced) – 1 large
- Green Chillies (slit) – 2
- Curry Leaves – A sprig
- Ginger Paste – 1 tsp
- Garlic Paste – 1 tsp
- Meat Masala/Chicken Masala Powder – 1 tbsp
- Red chilly powder – 1 tsp
- Coriander Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Oil – 2 tbsp
- Mustard Seeds – 1/4 tsp
- Cilantro (Malli illa) – A few
- Salt – As required
- Water – As required
- Thin Coconut Milk – 1 Cup
- Soak the Bengal Gram overnight or for at least 4 hours. Wash the bengal gram and drain the water.
- Heat 2 tbsp oil in a wok and splutter mustard seeds.
- Add sliced onions and saute till the onions are translucent.
- Add slit green chillies, crushed garlic cloves, curry leaves and chopped tomatoes and saute till the tomatoes are cooked well.
- Next add 1 tsp ginger paste and 1 tsp garlic paste and saute for a minute.
- Add 1/4 tsp turmeric powder, 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat masala powder and stir fry for two minutes.
- Transfer the masala to a pressure cooker along with the bengal gram and add required amount of salt.
- Add water (around 2 cups) so as to cover the bengal gram.
- Sprinkle some cilantro leaves and mix well.
- Pressure cook the kadala upto 4-5 whistles on medium flame. This will take around 20 – 25 minutes.
- Remove the lid and add 1 cup of thin coconut milk. Simmer for 5-6 minutes on low flame.
- Serve along with rice, puttu, uppumavu, appam or Idiyappam.
You can substitute Chicken/Meat Masala Powder with 1 tsp Garam Masala Powder, 1/2 tsp extra chilly powder and 1/2 tsp extra coriander powder.