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Kadala Kari - Whole Bengal Gram Curry

Kadala Kari - Whole Bengal Gram Curry Kadala Kari - Whole Bengal Gram Curry

 

Ingredients of Kadala Kari

Serves: 8

1 1/2 cups whole Bengal gram (kala chana)

2tbsp oil

1/2 tsp mustard seeds

2 medium-sized onions,chopped

2 green chilles,chopped

3-cm piece ginger,chopped

1 stalk curry leaves

1 tsp salt

Mixed together:

2 tsp red chilli powder

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp black pepper powder

2 cloves,powdered

1/2 tsp powdered cinnamon

2 tsp water

Ground to a fine paste:

1/2 medium-sized,fresh coconut,grated 3/4 cup water

Method of Preparation of Kadala Kari

  • Wash gram and soak overnight in water.Drain,rinse and place in a pressure cooker with 3/4 cup water,and cook under pressure for 30 minutes.
  • Heat oil in a pan and sprinkle in mustard seeds.When they start sputtering,add onions and fry till translucent.
  • Mix in green chilles,ginger and curry leaves,and fry for 2 minutes,stirring occasionally.
  • Stir in spice paste and fry for a minute longer.
  • Add salt ,1/3 cup water and dal with its gravy.Raise heat and boil for 5 minutes.
  • Add coconut paste and cook for 2 minutes,stirring constantly.
  • This cuury is traditionally served with puttu and an accompaniment of pappadum.
  • Variations:Fry small pieces of coconut along with the onions and use instead of coconut paste.
  • Pachakari Chertha Kadala Kari (Whole Bengal Gram Curry with Vegetables): Reduce Bengal Gram to 1/2 cup and pressure-cook for 30 minutes.Add 100 grams each of elephant foot yam (zimikand) and unripe plantain,cut into 3-cm pieces.Pressure-cook for 5 minutes more and continue as given.
 
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