Kadala Curry

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Step 1: Prep the Chana and Ingredients

   First, ensure your 1 cup of kala chana has been soaked overnight (at least 8 hours). Drain the soaked chana and rinse it well under running water. Keep your pressure cooker ready. Finely chop 1 medium onion and 1 medium tomato. Peel and finely chop the 1-inch ginger piece. Slit 2 green chilies lengthwise and keep 15-20 curry leaves ready. Gather all your dry spices in small bowls.

2. 02

   Step 2: Cook the Kala Chana

   Place the drained kala chana in the pressure cooker. Add 3 cups of fresh water and 1/2 tsp of salt. Close the lid tightly. Cook on high flame until the first whistle, then reduce the flame to medium and cook for 15-20 minutes (about 5-6 whistles). The chana should be very soft when pressed between your fingers. Turn off the flame and let the pressure release naturally before opening the cooker.

3. 03

   Step 3: Roast Coconut for Paste

   Heat a small pan (tawa) on medium flame. Add 1/2 cup of grated fresh coconut. Dry roast the coconut, stirring continuously with a spoon, for about 3-5 minutes until it turns light golden brown and smells fragrant. Be careful not to burn it. Transfer the roasted coconut to a grinding blender.

4. 04

   Step 4: Grind the Coconut Paste

   To the roasted coconut in the blender, add 1.5 tsp coriander powder, 1 tsp red chili powder, and 1/2 tsp turmeric powder. Add 1/4 cup of water. Grind this mixture into a very smooth paste, adding 1-2 tablespoons more water if needed, until it has the consistency of thick cream. Set this paste aside.

5. 05

   Step 5: Sauté Aromatics

   Heat 2 tbsp of coconut oil in a large pot (kadhai/wok) over medium flame. Once the oil is hot and shimmers (about 1 minute), add the finely chopped onion. Sauté, stirring frequently, for about 5-7 minutes until the onion turns translucent and light golden brown. Do not let it burn.

6. 06

   Step 6: Add Ginger, Green Chilies, and Curry Leaves

   To the sautéed onions, add the finely chopped ginger, slit green chilies, and 10-12 curry leaves. Sauté for another 2 minutes, stirring constantly, until the raw smell of ginger disappears and the curry leaves become slightly crisp. You will notice a lovely aroma filling your kitchen.

7. 07

   Step 7: Cook Tomatoes and Coconut Paste

   Add the finely chopped tomato to the pot. Cook for about 3-4 minutes, mashing the tomatoes gently with your spoon, until they soften and the oil starts to separate from the mixture. Now, add the ground coconut-spice paste. Mix well and cook for 5 minutes on low-medium flame, stirring occasionally, until the paste darkens slightly and smells cooked.

8. 08

   Step 8: Combine with Chana and Simmer

   Carefully add the cooked kala chana along with its cooking water to the pot. Add the remaining 1 tsp of salt (or adjust to your preference) and 1/2 tsp garam masala powder. Stir everything well to combine. Bring the curry to a gentle boil, then reduce the flame to low.

9. 09

   Step 9: Simmer and Adjust Consistency

   Cover the pot and let the Kadala Curry simmer for 10 minutes on low flame. This allows all the flavors to meld together. After 10 minutes, check the consistency; if it's too thick, add a little hot water (1/4 to 1/2 cup) and simmer for another 2 minutes. The curry should be thick but pourable.

10. 10

    Step 10: Prepare the Tempering (Tadka)

    While the curry simmers, prepare the tempering. Heat 1 tbsp of coconut oil in the small pan (tawa) over medium flame. Once hot, add 1/2 tsp mustard seeds. Let them splutter completely (they will pop and jump, about 30 seconds). Then add 2 small dry red chilies (broken) and the remaining 5-8 curry leaves. Sauté for 30 seconds until the curry leaves are crisp and the chilies darken slightly.

11. 11

    Step 11: Finish the Curry

    Pour the hot tempering directly over the simmering Kadala Curry in the large pot. Stir gently to mix it in. Turn off the flame. Your Kadala Curry is now ready to be served hot.