How to make Kadala Curry -

This kala chana gravy dish goes well with puttu – a classic breakfast combination

Sanjeev Kapoor

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

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

Cuisine : Karnataka

Course : Main Course Vegetarian

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Kadala Curry

Kadala Curry Recipe Card


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.

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 water 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.