Kerala Kadala Curry / Black Channa Curry

Kerala food reminds me of Mom. She prepares Puttu and Kadala curry on some weekends upon "request". :) It is a comfort food in Kerala. Healthy but a little heavy. Sometimes I can go without food at noon if I've had it for breakfast. This curry can be had with Puttu or Chapati. 

Kerala Kadala Curry

Ingredients

• Kadala / Kala channa / Chickpea - 200gms (soaked 8hrs)
• Onion - 1
• Tomato -1 
• Turmeric powder - 1/4th teaspoon
• Chilli powder - 1 teaspoon
• Coriander powder - 1 and 1/2 teaspoon
• Salt - as required

Seasoning

• Coconut oil or any cooking oil - 1 teaspoon
• Mustard seeds - 1 teaspoon (optional)
• Green chillies - 4
• Ginger - 2 inch piece thinly sliced
• Garlic - 6 pods
• Curry leaves - 1 sprig

To grind 

• Coconut - 1/4th cup
• Cumin/Jeera - 1 teaspoon

Preparation

1. Pressure cook the Kadala, Onion, Tomato, 3 Garlic pods, Turmeric powder, Chilli powder, Coriander powder and salt for 15 - 20 minutes. Meanwhile grind the coconut and Cumin /Jeera to a fine paste.
2. Allow the pressure to cool and release by itself. Open the cooker and add the ground coconut paste into it. Let it boil for 10 minutes. The gravy will start thickening. 

Seasoning

• Type 1 : Thinly slice the ginger, slit the green chillies, chop the remaining garlic, curry leaves and add it into the curry. Allow it to boil for another 5 minutes. Pour coconut oil and switch off the stove.
• Type 2 : Pour coconut oil or any cooking oil in a seasoning pan, when hot, add mustard seeds (optional), throw in the garlic pods, green chillies and fry. Add curry leaves and fry for a minute. Switch off and add the seasoning into the boiling curry and cook for another minute. 

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