How to make Kadala Curry - This kala chana gravy dish goes well with puttu – a classic breakfast combination

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Brown Bengal gram (kala chana/kadala), Shallots (शैलट)

Cuisine : Karnataka

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Kadala Curry Recipe Card

Kadala Curry

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

You can also find more Main Course Vegetarian recipes like Sarson ka Saag - Makai ki Roti, Paneer Pepper and Rice Bake, Corn Methi Malai, Parwal Shahi.

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kadala Curry Recipe

  • Brown Bengal gram (kala chana/kadala) soaked overnight, drained and boiled with fresh wa 1 cup

  • Shallots roughly chopped 8-10

  • Oil 1 tablespoon

  • Coriander seeds 1 tablespoon

  • Cinnamon 1 inch

  • Black peppercorns 8-10

  • Star anise (phool chakri / badiyan) 1

  • Fennel seeds (saunf) 1 teaspoon

  • Fresh scraped coconut 1/4 cup

  • Coconut oil 2 tablespoons

  • Mustard seeds 2 teaspoons

  • Onion sliced 1 medium

  • Fresh sliced coconut 2 tablespoons

  • Curry leaves 10-12

  • Dried red chillies broken 2

  • Brown Bengal gram stock 2 cups

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Kudampulli petals 3-4

  • Green chillies 2


Step 1

Heat oil in a non-stick pan. Add half the shallots, coriander seeds, cinnamon, black peppercorns, star anise and fennel seeds and mix well. Add scraped coconut and sauté till the coconut turns brown. Switch off the heat, cool and grind to a smooth paste.

Step 2

Heat coconut oil in another non-stick pan, add mustard seeds and let them splutter. Add remaining shallots, onion, sliced coconut and curry leaves and sauté till translucent. Add dried red chillies and gram stock and mix well. Add turmeric powder and red chilli powder and mix well. Add kudampulli petals and mix well. Add ground paste and mix well.

Step 3

Add brown Bengal gram and mix well. Sit green chillies and add to the pan. Cover and cook for 10-15 minutes.

Step 4

Transfer the curry into a serving bowl and serve immediately.