It is a delicious and flavorful dish made with black chickpeas, which are also known as kadala in Malayalam. It is a popular dish in Kerala, India, and is typically served with rice or bread. Here is a recipe for kadala curry:
Ingredients:
1 cup black chickpeas, soaked overnight and drained
4 cups water
1 small onion, finely diced
1 small tomato, finely diced
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt, to taste
2 tablespoons oil
1 sprig curry leaves
Chopped cilantro, for garnish
Instructions:
In a medium saucepan, bring the water to a boil. Add the soaked and drained black chickpeas and cook until tender, about 45 minutes to 1 hour.
In a separate pan, heat the oil over medium heat. Add the diced onion and tomato, and cook until the onion is translucent, about 5 minutes.
Add the ginger paste, garlic paste, red chili powder, coriander powder, turmeric, and garam masala to the pan and stir to combine.
Add the cooked black chickpeas to the pan, along with the salt. Stir to combine.
Reduce the heat to low and simmer the curry for 5-7 minutes, or until the flavors have melded together.
Garnish with curry leaves and chopped cilantro, and serve hot with rice or bread. Enjoy!
Ingredients:
1 cup diced vegetables (such as potatoes, carrots, green beans, or peas)
1 cup water
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 small onion, finely diced
1 small tomato, finely diced
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt, to taste
Chopped cilantro, for garnish
Instructions:
In a medium saucepan, bring the water to a boil. Add the diced vegetables and cook until tender, about 5-7 minutes.
In a separate pan, heat the oil over medium heat. Add the mustard seeds and cumin seeds, and cook until they start to splutter.
Add the diced onion and tomato to the pan and cook until the onion is translucent, about 5 minutes.
Add the turmeric, red chili powder, coriander powder, and garam masala to the pan and stir to combine.
Add the cooked vegetables to the pan, along with the salt. Stir to combine.
Reduce the heat to low and simmer the curry for 5-7 minutes, or until the flavors have melded together.
Garnish with chopped cilantro and serve hot, with puttu. Enjoy!
