Kadala curry with coconut milk (Serves 4)

Kadala or black chana is a favorite in the family and hence Amma used to make variety of curries that pairs well with most of the Kerala breakfasts. This is one such curry that uses coconut milk which gives a creamy and mild taste to the usual spicy kadala curries. Enjoy!!!

Kadala/black chana 1 cup, soaked for at least 6 hours
Red onions 1 big, sliced and divided
Green chilly 2 nos, slit
Tomato 1 medium, chopped
Garlic 2 pods, crushed
Red chilly powder ½ tsp
Coriander powder 3 tsp
Pepper powder ½ tsp
Garam masala ½ tsp
Coconut slices 2 TBSP
Thick coconut milk ¼ cup
Salt as needed
Oil 2 tsp

Preparation

Wash the black chana well and soak it at least for 6 hours. Drain and cook the chana with half of the sliced onions and salt in a pressure cooker with 2 cups water for 2 whistles. Allow the pressure to release by itself and set aside.

Heat a deep pan at medium high heat and add oil. When hot throw in crushed garlic and coconut slices and sauté till a light brown color. Next add the rest of sliced onions and sauté till translucent. Now reduce flame to medium and add the powders one by one and cook till raw smell is completely gone. Follow up with chopped tomatoes and cook until oil separates. Add the cooked kadala/black chana with the water (if there is no water, add about ¾ cup) and bring to a rolling boil. Lastly adjust salt and add the thick coconut milk, MIX and switch off from flame. Keep covered until ready to serve. Serve hot with appam, idiyappam, idli, dosa etc..

Cheers!!!
Suji