RECIPE TYPE: main
CUISINE: kerala
PREP TIME:
COOK TIME:
TOTAL TIME:
SERVES: 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for cooking the chickpeas:
- ¾ cup black chickpeas/kala chana/desi chana/whole bengal gram/kadala
- 2 cups water for soaking chickpeas
- 2.5 cups water or the soaked water+fresh water for pressure cooking
for kerala garam masala:
- ½ tsp fennel seeds
- 2 to 3 strands of mace
- 1 inch cinnamon
- 3 cloves
- 3 pinches of grated nutmeg or nutmeg powder
for coconut paste:
- ½ cup grated coconut, tightly packed
- ¼ cup to ⅓ cup water for grinding coconut
other ingredients:
- ⅓ cup chopped shallots or pearl onions/sambar onions
- ½ inch ginger, chopped, about 1 tsp chopped ginger
- 1 or 2 green chilies, chopped, about 1 tsp chopped green chilies
- 10 to 12 curry leaves
- ½ tsp mustard seeds
- ¼ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp black pepper powder
- 2 tbsp coconut oil
- 1 to 1.25 cups of water or stock
- salt as required
INSTRUCTIONS
pressure cooking chickpeas: (check notes on cooking chickpeas in a pot/pan)
- first rinse and then soak the black chickpeas in 2 cups water for 8 to 9 hours or overnight. here's a pic of the soaked black chickpeas. you can also use white chickpeas instead of black chickpeas.
- take the black chickpeas in the pressure cooker. add 2.5 cups of fresh water or overall 2.5 cups of the soaked water + fresh water. i usually do not throw away the soaked water of black chickpeas. add ½ tsp salt.
- stir and pressure cook the chickpeas for 10 to 12 whistles till they are tender and cooked through.
preparing coconut paste:
- meanwhile when the chickpeas are cooking, take ½ cup tightly packed grated coconut in a grinder jar. add ¼ to ⅓ cup water and grind to a smooth paste.
- keep the ground coconut paste aside.
preparing kerala garam masala:
- in a small pan, dry roast the following spices till aromatic - ½ tsp fennel seeds, 2 to 3 strands of mace, 1 inch cinnamon, 3 cloves, 3 pinches of grated nutmeg or nutmeg powder. just a light roasting. don't over do.
- in a small grinder or coffee grinder or a mortar pestle, grind or pound these five spices to a semi fine or fine powder. keep aside.
preparing kadala curry:
- heat 2 tbsp coconut oil in a pan.
- add ½ tsp mustard seeds and let them crackle.
- add ⅓ cup chopped shallots. stir and saute for a minute.
- then add 1 tsp chopped ginger, 1 tsp chopped green chilies, 10 to 12 curry leaves and saute till the shallots turn translucent or a light brown.
- then add 1 tsp red chili powder, 1 tsp coriander powder, ¼ tsp black pepper powder and the ground kerala garam masala. if you already have kerala garam masala, then just add 1 tsp of it. 1 tsp of red chili powder, makes this curry spicy. so reduce to ½ for a less spicy version.
- stir the masalas very well and saute for a minute on low flame.
- then add the ground coconut paste.
- stir very well.
- saute for 4 to 5 minutes on a low flame.
- then add the cooked black chana or kadala. stir very well.
- then add 1 to 1.25 cups water and stir.
- season with the required amount of salt and stir again.
- let the curry come to a boil and the gravy reduces a bit. the flavors and chickpeas should also be well blended.
- serve kadala curry hot with puttu or appams or steamed rice.
NOTES
for cooking chickpeas in a pot. add the soaked chickpeas and 2.5 to 3 cups water in a pot with the salt. cover and bring the water to a boil. later on a medium to high flame, cook the chickpeas till they are tender.
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