How to make kadala curry

The very famous kadala curry of kerala which is often prepared for breakfast & served along with puttu. You can make it & serve it along chapati/ Roti or bread.

Bengal gram has good amount of iron, sodium, selenium and small amount of copper zinc and manganese. They are also a very good source of folic acid and fiber, also a contain phytochemicals called saponins, which can act as antioxidants.

Always soak the kadala overnight, to fasten the cooking process or it will takes very long time to cook.

Ingredients :-

Coconut Oil ( As needed) , mentioned in the method .

Grated Coconut 1 Cup

Red Chilly powder 1 Tsp

Turmeric Powder 1 Tsp

kadala 1/2 Cup ( Bengal Gram )

Mustard Seeds 1 tsp

Asafetida 1/2 Tsp

Onion 1 Chopped

Curry Leaves 6-7

Ginger 1 Small piece chopped .

Salt 1 Tsp

Turmeric Powder 1 Tsp

Method

1) For masala :-

In a skillet / Kadai, Add 1 Tbsp coconut oil & Grated Coconut & Sauté for 5 mins & then add Red chilly powder (1 Tsp ), Turmeric Powder ( 1 Tsp ). And roast for 5-7 mins on low - medium flame, stirring continuously , Until the coconut becomes flaky and changed color into darker brown .

* ( It can burn very quickly so keep mixing & try not to take your mind off from this ) .

Put off the flame & let it cool down completely and then grind into a very smooth paste, adding 2 tbsp of water.

2) Pressure cook the soaked kadala, until it is cooked completely ( all pressure cooker timing varies ). I pressure cooked for 7-8 whistle.

3) In the same pan + 2 Tsp of coconut oil, once hot add mustard seeds ( 1 tsp) and let it crackle & add Asafoetida / Hing ( 1/2 Tsp )

4) Add chopped Onion + Curry Leaves (6-7 ), Small ginger chopped & Saute for 5 mins, adding 1 Tsp Salt .

5) Add turmeric Powder ( 1 Tsp ) & add the Kadala along with the water & add the masala paste . .

6) Cover and cook for 5-7 mins.

* You can let all the water evaporate or simple have it in a curry form.

Do make & let me know how it turned out to be .

Happy Cooking .