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Before you jump to Kadala Curry (Black Chana) recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.
You already are aware that you have to have a strong and healthy heart. Here’s a thought: How can the rest of your body remain healthy if your heart isn’t healthy? You already know that exercising regularly and leading a healthy lifestyle both factor greatly into the overall health of your heart. Do you know, though, that several specific foods are good for improving the health of your heart? Today, you will find out which foods are beneficial for your heart.
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We hope you got benefit from reading it, now let’s go back to kadala curry (black chana) recipe. You can cook kadala curry (black chana) using 15 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to cook Kadala Curry (Black Chana):
- Get 2 cups black chana soaked overnight
- Provide 1 medium tomato
- Use 1 medium onion
- Prepare 1 green chilli
- You need 1 inch ginger
- Use 3/4 cup dessicated coconut
- Get 1 teaspoon garam masala
- Provide 1 teaspoon coriander powder
- Prepare 1/2 teaspoon chilli powder
- Use to taste Salt
- Prepare As required Water
- Prepare As required Coriander for garnishing
- Prepare 1 tablespoon oil
- Use 1 teaspoon mustard seeds
- Take 10 curry leaves
Steps to make Kadala Curry (Black Chana):
- Soak the chana overnight.
- Next day, put it to boil in a pressure cooker and allow 12 whistles. The chana will have to become soft. I added a teabag to lend some aroma to the chana
- Take the dessicated coconut and grind it to a paste. Keep aside.
- Cut the onions, chilli, ginger and (opt) tomatoes
- In a vessel, take the oil. When hot, add curry leaves, mustard seeds and allow to crackle. Now add the onions and stir gently for a minute until they begin turning translucent.
- Now add the chilli and the ginger and saute for about a minute.
- Now add the garam masala, chilli powder & coriander powder and saute for another minute. Then add the tomatoes and saute for another 2 minutes.
- Next add the coconut paste to this and mix well. Saute for about 3 -4 minutes.
- Now add the boiled chana and mix well
- Add the water used to boil the chana (about 1 ½ cup) and mix well. Add salt to taste.
- Allow it to boil and cook well so that the masala and water get evenly into the chana. Let it thicken a bit as it boils. I added the coriander leaves for garnishing at this stage.
- Keep mixing as it boils and ensure the consistency is even all through. Taste and adjust the salt if needed.
- In case you like the consistency thick, mash a few chana.
- Serve hot with rice, roti, puttu or any staple of your choice.
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