Friday, 10 December 2010

Kadala Curry (Black Chickpea/Channa Curry)

Kadala Curry (Black Chickpea/Channa Curry)

Channa or chickpea is a great source of low fat protein. As it is quite easy to make a curry with it, I usually keep some dry chickpeas as well as tinned ones handy. Despite being more nutritious the black chickpea does not always find a place in my kitchen. I would only buy it if I intend to do anything specific. So this time I had specifically planned to make kadla curry and probably the best accompaniment for it – puttu. This dish however turned out great with rice, chapatti as well. This is different from the typical channa dish as it is more south Indian style, specifically Kerala style. My husband was introduced to this dish in a Keralite run restaurant in Banglore. I never got to taste it and had to guess ingredients based on the description he gave. The first attempt was a while ago and was alright but this was great. Here is how I do it...

1 tin black channa (black chickpea)
1 onion, finely chopped
3 large tomatoes, finely chopped
1 sprig curry leaves
Turmeric powder
1 teaspoon sambar powder (or chilly powder)
1 teaspoon mustard seeds

For the masala paste:
1-2 inch long ginger piece
3-5 dry red chillies (adjust according to your preference)
1 large onion, coarsely chopped
2 tablespoon grated coconut/coconut powder/dessicated coconut
Cooking oil, preferably coconut oil

With the exception of coconut, fry all other ingredients mentioned for masala paste until onion is done. Cool and grind to paste along with coconut and required amount of water

In a skillet/wok, add couple of spoons of oil and once hot add mustard seeds. Allow it to crackle and add turmeric powder, asafoetida and onions and fry until it changes colour

Add the chopped tomatoes and curry leaves and little water and cook until the tomatoes become mushy

Add the chickpea (drained and rinsed), the ground masala paste and sambar powder. Add required amount of water and simmer for 10-15 minutes or until desired consistency is reached. Season with salt and bear in mind that tinned chickpea already have some salt.

Serve hot