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Kadala ( Chickpeas ) are a helpful source of zinc, folate and protein. They are of two main kinds. One is called “Desi / Kala”, which is small and dark brown in color and the second one is called “Kabuli” which is lighter in color and bigger in size. Desi chickpeas have a higher fiber content than Kabuli and hence Desi chickpeas are good for people with blood sugar problems. Desi chickpeas are also known as “Kala Chana” or “Bengal gram”.
Kerala style Kadala curry / Kala chana curry is a popular breakfast dish among Keralites and its a great accompaniment for puttu, appam or Idiyappam.
Kadala (Channa) – 1 cup
Onion – 2 nos
Tomato – 1 no
Chilli Powder – 1 tsp
Turmeric Powder – 1 tsp
Coriander Powder – 1 tsp
Chena Masala – 1 tsp
Curry Leaves – 1 spring
Dry Red Chillies – 2
Salt – as required
Oil – 1 tsp
Mustard Seeds – 1 tsp
Soak the Kadala (Chana) overnight and cook them in a pressure cooker adding Onion, Salt, Turmeric powder, chilli powder and Coriander powder.
Pour Oil in a pan and add mustard seeds. Allow them to splutter.
Add Curry Leaves and Dry red chillies to this.
Add the Chana Masala and fry for 1 minute.
Add the cooked chana mix to this and allow it to boil.
Serve the Kadala Curry with Puttu or Appam.