Kadala Curry/ Kadle gassi/ Black chickpeas curry

Kadala curry, a Kerala-style dish made from black chickpeas (Kadala) cooked in rich, flavorful coconut gravy, is commonly served with puttu or appam. The variant of the curry is very common in the kitchen of Coastal Karnataka or Tulunadu. It goes well with Dakshina Kannada breakfast rice balls or semige. This protein rich curry with the goodness of Indian spices makes a meal flavorful, hearty and which is definitely a great addition to winter food menu.

Preparation time: 6-8 hours (includes soaking time)

Cooking time: 30 minutes approx

Serves: 3-4

Ingredients

For the Curry:

Black chickpeas (Kadala/ kappu kadle/ Black channa) - 1 cup (soaked overnight)

Water - 3-4 cups

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Red chilli powder - 1/2 tsp

Salt - to taste

 

For the Masala/ gravy:

Grated coconut - 1/2 cup (fresh or desiccated)

Dried red chilies - 3-4 (adjust based on spice level)

Coriander seeds - 1 tablespoon

Cumin seeds - 1/2 teaspoon

Fenugreek seeds - 1/4 teaspoon

Black pepper - 1/2 teaspoon

Cinnamon - small piece

Cardamom - 1

Onions - 1 (small)

Garlic - 6 cloves

Ginger - 1/4 inch

For the Tempering:

Coconut oil - 2-3 tsp

Mustard seeds -1 tsp

Green chilli - 1 slit

Curry leaves - a few sprigs

Onions - 1-2, sliced

Dry red chilies - 2 (broken into halves)

 

Method:

• Wash the black chickpeas (kadala) thoroughly and soak them in water for 8 hours or overnight.
• Drain the soaked chickpeas and pressure cook them with water (2 cups), salt & turmeric powder.
• 3-4 whistles should be sufficience. Allow pressure to release on its own.
• Meanwhile, you can prepare the Masala & keep it ready.
• In a dry pan, roast the coriander seeds, cumin seeds, fenugreek seeds, black pepper, cinnamon, cardamom and dried red chilies until they release a nice fragrance (about 2-3 minutes).
• In the same pan, add ginger, garlic & chopped onion(1) and saute for 2-3 minutes.
• Add grated coconut and roast for another 2-3 minutes. It enhances the flavor of curry.
• Grind the roasted spices and coconut into a smooth paste using a little water.
• Now, heat a thick wok/ kadai & make the tempering / tadka/ oggarane.
• Add coconut oil, mustard seed, dry red chilli and allow crackle. Add curry leaves, slit green chilli and then sliced onions.
• Fry onions till golden brown on medium flame.
• Add ground masala paste and sauté for couple of minutes.
• The add the cooked chickpeas , coriander powder, red chilli powder.
• Add water if required to adjust the consistency. Mix well and allow the curry simmer for another 10 minutes to allow the flavors to meld together.
• Serve the Kadala curry hot with rice balls (pundi/ unde), otti shavige/ string hoppers or even rice.