I love chick peas. When I saw Sarah Naveen’s kadala curry, I was tempted to try it and my family finished it up for dinner yesterday. I made a few changes according to my family’s taste buds.
Black channa - ¾ cup
Onion - 2 (medium-chopped)
Garlic - 1 ½ tsp. (minced)
Ginger - 1 tsp (grated)
Tomato - 2 (chopped)
Green chilies - 3 (half slit)
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 2 pinches
Coconut milk (thick)- ½ cup
Curry leaves - 5
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Garam masala - ¼ tsp.
Salt (to taste)
Soak the black chana for 8 hrs and boil them by adding little salt.
Heat oil in a pan and add the mustard and cumin seeds.
When the mustard seeds crackle, add the onion ,curry leaves and fry till they turn golden color.
Add the ginger, garlic and green chilies and fry.
Add the tomato pieces ,salt and sauté.
Now add the red chili powder, coriander powder and turmeric powder. Mix well.
Add the black chana with the water, and let it boil for 5 minutes.
Now add the garam masala and mix.
Add the coconut milk and immediately remove from heat.
Serve with puttu, chapathi, dosai and idli.
Sent off to Sra's "My Legume Love Affair" event. It's originally started by Susan.
Nov 23, 2009
8:19:00 AM Nandini M 22 comments