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Kadala curry

Black chickpea curry

Kadala curry
Photo: Mproopesh, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Kadala (black chickpeas)180 g
  • Brown onions160 g (~1 medium)
  • Tomatoes100 g (~1 medium)
  • Ginger10 g
  • Garlic4 cloves
  • Frozen grated coconut60 g
  • Coriander powder1½ tbsp
  • Kashmiri chilli powder1½ tsp
  • Garam masala1 tsp
  • Turmeric powder¼ tsp
  • Mustard seeds½ tsp
  • Curry leaves¾ sprig
  • Coconut oil1 tbsp
  • Salt1 tsp

You need

  • Pressure cooker (3–5 L)
  • Kadai or deep sauté pan with lid
  • Mixer-grinder with small and large jars
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. Ahead (the night before): rinse 180 g kadala and soak it in 800 ml (about 3¼ cups) cold water overnight.
  2. Ahead (or on the weekend): drain the kadala, put it in the pressure cooker with 600 ml (about 2½ cups) water, and cook on medium-high until the first whistle, then medium for 5 more whistles. Let the pressure drop by itself. Freeze in portions with its cooking water if cooking ahead; thaw in the fridge the night before.
  3. Put 60 g coconut in the dry kadai on medium. Stir for 5 to 6 minutes until it is an even deep golden brown and smells toasty.
  4. Turn the heat to low, add 1½ tbsp coriander powder and stir 30 seconds until fragrant. Tip it into the mixer jar, cool 2 minutes, then grind with 200 ml (about ¾ cup) water to a smooth paste.
  5. Slice 160 g (~1 medium) onion, chop 100 g (~1 medium) tomato, and finely chop 10 g ginger and 4 cloves garlic.
  6. Wipe out the kadai. Heat 1 tbsp coconut oil on medium, add ½ tsp mustard seeds and wait until they pop. Add ¾ sprig curry leaves for 10 seconds.
  7. Add the onion and cook 6 minutes until soft and golden. Add the ginger and garlic and stir 1 minute.
  8. Add the tomato and cook 3 minutes until soft. Turn to low, add ¼ tsp turmeric, 1½ tsp chilli powder and 1 tsp garam masala and stir 30 seconds.
  9. Add the cooked kadala with its cooking water, the coconut paste and 1 tsp salt. Simmer on medium for 8 minutes, stirring now and then, until the gravy is thick and dark and a little oil shows on top.

Tips

  • Freezes well for 3 months. Great with puttu or appam for breakfast too.

Make it easier

  • Weekend: Soak kadala overnight Saturday, pressure-cook Sunday (6 whistles). Freeze in portions with its cooking water.

Keeping and freezing

  • Fridge: keeps 3 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

  • Asthma: buy frozen grated coconut without sulphites (220–228).
  • Toddlers: take their portion out before adding chilli or pepper.