KADALAI CURRY /BLACK CHICKPEAS CURRY
This is one of my mother-in-law’s preparations. She had learnt this from their family friend, who is from Kerala. My father-in-law and mother-in-law still fondly remember of the days they had spent with their friends and the vacations they had gone together. I like this particular curry since this is not too spicy and has a different flavor and taste compared to the usual channa masala or the black chickpeas masala I make. This also does not have a lot of masalas. If you are bored with the regular channa masala and looking for something different, then this is your dish. We all love this black chickpeas curry with puris.
1. Black chickpeas, 1-1/2 cup (soaked overnight or for 8 hours).
2. Onion, medium size, 1.
3. Curry leaves, a sprig.
4. Salt as per taste.
5. Dried red chilies, 2.
6. Ginger-garlic paste, 1 teaspoon.
To roast and grind:
1. Channa dhal, 1 tablespoon.
2. Coriander seeds, 1 tablespoon.
3. Peppercorns, ¼ teaspoon.
4. Cumin seeds, ½ teaspoon.
5. Dried red chilies, 4-6 depending on spice level. (I have used the less spicier long variety).
6. Peeled small onions, 4.
7. Grated coconut, 1 tablespoon.
Cook the soaked chickpeas with some salt and keep aside. I used a pressure cooker for up to 3 whistles to cook the chickpeas. Dice the onion finely. Roast the channa dhal, coriander seeds, peppercorns, cumin seeds, red chilies, grated coconut(until it changes to brown color) one by one and add the small onions in the end. Sauté for a few minutes until the onions turn translucent and let the mixture cool. Once cooled, grind it into a smooth paste. Heat a pan with a tablespoon of oil. Once the oil is hot, break the dried red chiles, and curry leaves into it and fry for a few seconds. Add the diced onions and sauté for a few minutes until the onions turn brown. Then add the ground paste, along with the cooked chickpeas, salt, and enough water to immerse the whole mixture. Let it cook for 10-15 minutes until the desired thickness is reached. Garnish with chopped cilantro and serve hot with rice, chappathis, idlis, dosas, or appams.
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