Kadala(whole Bengal gram) curry is the best accompaniment with Puttu/Oats puttu. As I have mentioned before, I totally dislike puttu. But the only possibility of me having puttu is when its served with Kadala curry. The combination of oats puttu and kadala curry is even better than with the traditional rice puttu. So if you decide to make oats puttu, don’t skip this curry :- )
Whole Bengal gram is very nutritive and is a store house of protein. It imparts lot of strength to the muscles and body. I have been anemic in the past and this is one source of energy which is very effective. So I started making black chana/chick pea/kadala/Bengal gram curry more often. It goes well with chappati too. But plan it ahead if you want to make this dish, since it has to be soaked overnight before cooking.
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml
Kadala/Whole Bengal gram – 1.25 cups or 200 gms
Onion – 1.5 nos, chopped
Ginger garlic paste – 1 tsp
Green chilli – 2 nos, chopped
Salt – to taste(apprx. 1.25 tsp)
Curry leaves – 2 strands
Coconut oil – 4 tbsp
Shredded coconut – 1/4 cup
Cinnammon – 1/2 inch
Cardamom – 1 nos
Black peppercorn – 1/2 tsp
Cloves – 2 nos
Coriander seeds – 2 tsp
1. Soak chana/kadala overnight and keep aside.
2. Heat oil in a pressure cooker. Put chopped onion, ginger garlic paste, curry leaves, chopped green chilli and salt and let it cook in medium flame. Saute occasionally.
3. Meanwhile, heat a pan and dry roast all the ingredients mentioned under the ‘To grind’ section. Roast it in medium flame till coconut becomes light brown.
4. After it cools down, grind these ingredients into a fine smooth paste using a mixie/blender and keep aside.
5. After the onions cook well, add the ground paste and saute well. Let it cook till oil starts to separate.
6. Add the soaked chana/kadala into the cooker. Add enough water(apprx. 2 cups) and give a good mix.
7. Close the lid of the pressure cooker and give about 8-10 whistles. After that keep it in simmer for about 5-10 mins.
8. After you open the lid of the cooker, you could either add more water to make more gravy or keep boiling it for some more time if you prefer thicker gravy.
Kadala curry is ready to be served with either puttu or chappati!