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March 1, 2014

Kadala curry / Brown channa masala / brown chick pea curry

A simple recipe using brown channa (chickpea) which can go well with rice, Chapathi as well as the famous breakfast from God's own coutnry - the 'puttu'.

Brown chickpea is used in this traditional recipe.

I have earlier posted a recipe using coconut. This version is without coconut beautifully infused with the flavour of coriander seeds, roasted cumin and curry leaves.

Things you will need :-

  1. Brown chick pea - 2 Cups
  2. Onion - 1 No. big
  3. Tomato - 1 No. Medium
  4. Ginger - 1" piece 
  5. Curry leaves - 7 nos.
  6. Coriander powder - 1.5 tsp
  7. Roasted cumin powder - 1/2 tsp
  8. Red chilli powder - 1 tsp (or as per preference)
  9. Turmeric powder - 1/4 tsp
  10. Salt to taste
  11. Oil - 2 tbsp (I used coconut oil as it is a traditional recipe flavoured by it)
  12. Mustard seeds - 1 tsp
 Procedure :

  • Soak chickpeas overnight or for 6 hours. Pressure cook adding salt till done
  • Finely chop Onions, tomatoes, Ginger
  • Heat a oil in a wok, add mustard seeds and let it crackle. Add curry leaves.
  • Add onions and ginger. Fry till onions turn translucent.
  • Add tomato and fry till it turn mushy
  • Add turmeric powder, coriander powder, roasted cumin powder, red chilli powder and fry for 30 seconds.
  • Add the water from the cooked channa and add little more water if required.
  • Bring to boil
  • Now add the cooked channa and let it boil for 5 minutes on low flame (keep it covered with a lid) to let the masal infuse into it. Switch off.
  • Check and adjust salt.
  • Yummy and simple kadala curry / brown channa masala / brown chickpea curry is ready!

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