Kadala Curry

Ingredients 

• 1 cup brown Bengal gram (kala chana/kadala), soaked overnight, drained and boiled with fresh water
• 8-10 shallots, roughly chopped
• 1 tablespoon oil
• 1 tablespoon coriander seeds
• 1 inch cinnamon
• 8-10 black peppercorns
• 1 star anise (phool chakri / badiyan)
• 1 teaspoon fennel seeds (saunf)
• 1/4 cup scraped fresh coconut
• 2 tablespoons coconut oil
• 2 teaspoons mustard seeds
• 1 medium onion, sliced
• 8-10 fresh coconut slices
• 10-12 curry leaves
• 2 dried red chillies, broken
• 2 cups brown Bengal gram stock
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 3-4 kudampulli petals
• 2 green chillies

Method

1. Heat oil in a non-stick pan. Add half the shallots, coriander seeds, cinnamon, black peppercorns, star anise and fennel seeds and mix well. Add scraped coconut and sauté till the coconut turns brown. Switch off the heat, cool and grind to a smooth paste.
2. Heat coconut oil in another non-stick pan, add mustard seeds and let them splutter. Add remaining shallots, onion, sliced coconut and curry leaves and sauté till translucent. Add dried red chillies and gram stock and mix well. Add turmeric powder and red chilli powder and mix well. Add kudampulli petals and mix well. Add ground paste and mix well.
3. Add brown Bengal gram and mix well. Sit green chillies and add to the pan. Cover and cook for 10-15 minutes.
4. Transfer the curry into a serving bowl and serve immediately.

Nutrition Info