Kadala Curry

Method

1. 1

   About Kadala Curry: Kadala curry is a spicy Kerala black chickpea curry that is the traditional and most beloved accompaniment to puttu. Black chickpeas (kala chana) have a nuttier, earthier flavour than white chickpeas and hold their texture beautifully.

2. 2

   Soak the chickpeas: Take 1.5 cups dried black chickpeas (kala chana — small dark brown chickpeas, different from white kabuli chana). Wash thoroughly and soak overnight in plenty of water. They need at least 10 hours soaking. Drain completely before cooking.

3. 3

   Pressure cook: Place soaked chickpeas in a pressure cooker with 3 cups water and 1 tsp salt. Cook on high heat for 6-7 whistles then reduce to low for 15 minutes. The chickpeas should be completely soft when pressed but still hold their shape. If using a regular pot boil for 90 minutes.

4. 4

   Roast and grind the masala: This fresh masala is what makes authentic kadala curry. Dry roast 2 tbsp coriander seeds, 1 tsp cumin seeds, 4 dried red chillies, half tsp black pepper, 2 tbsp fresh grated coconut and a small piece of cinnamon in a dry pan for 4-5 minutes until fragrant and golden. Cool and grind to a smooth paste with a little water. This freshly ground paste is far superior to store-bought powder.

5. 5

   Cook the base: Heat 2 tbsp coconut oil in a pot. Add 1 tsp mustard seeds and let them pop. Add 1 large onion finely chopped and cook on medium heat for 10 minutes until golden. Add 1 tbsp ginger garlic paste and cook 2 minutes.

6. 6

   Add tomatoes: Add 2 tomatoes chopped and cook for 8 minutes until soft. Add half tsp turmeric.

7. 7

   Add the ground masala paste: Add the freshly ground coconut-spice paste. Cook on medium heat for 5-6 minutes stirring continuously until the raw smell disappears and the oil separates.

8. 8

   Add chickpeas: Add the cooked black chickpeas with half cup of their cooking liquid. Stir everything together. The cooking liquid adds colour and flavour.

9. 9

   Simmer: Cook on medium heat for 12-15 minutes until the gravy thickens and coats the chickpeas. Mash a few chickpeas to thicken the gravy naturally.

10. 10

    Temper and finish: Heat 1 tbsp coconut oil in a small pan. Add mustard seeds, curry leaves and 2 dried red chillies. Pour over the curry. Add salt to taste. Serve hot with puttu, appam or rice.