My mom is a fabulous cook and a wonderful host. Be it a simple meal for 4 or a feast for 40 she can do it with absolute ease. It’s inspiring to watch her play with spices and bring out some fabulous dishes. Everything that I know about food and cooking I learnt it from her. Since its mother’s day I decided to surprise my mom with a recipe that she has always wanted to try.
This dish happens to be one of my favorites- Kadala curry (Black chickpeas curry). It’s a simple flavorful dish. There are several versions but I got this one from my friend and I love it because it’s the quickest.
Happy Mother’s day to all the moms out there!!!!
Black chickpeas (Kaala channa) – 500gms
Onion – 1 large (chopped into big slices)
Green chillies – 5
Shredded coconut – 1 cup
Chillie powder – 1tsp
Turmeric – 1tsp
Coriander powder- 2 tsp
Cumin powder -1 tsp
Coconut oil- 1 tbsp
Mustard seeds- 1tsp
Garlic – 4 pods (finely chopped)
Curry leaves – plenty
Step 1: Pressure cook
Soak black channa overnight.
Cook the channa, onion and green chillies (slit lengthwise) in a pressure cooker ( 3 whistles).Make sure you don’t add too much water when you pressure cook it because the final gravy should not be too watery.
Step 2: To make the masala:
Dry fry coconut and all the spices ( turmeric, chillie, coriander and cumin powder) and grind it into a paste with some water.
Add the masala paste to the cooked channa and continue cooking it for about 5-7 minutes(medium flame) just to allow the channa to soak up all the spices.
Step 3: Seasoning (tadka):
Heat coconut oil in seasoning pan and add chopped garlic, mustard seeds and curry leaves. Once mustard starts splattering and the garlic turns golden brown, add it to the channa.
Kadala curry goes very well with puttu (steamed rice flour cake).Oh, I forgot the banana 🙂
Mom, I hope you like this recipe.Happy Mother’s day and I love you 🙂