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Kala Chana Coconut Curry
Main Ingredients | Brown Bengal gram (kala chana), Fresh coconut |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 4-5 hour |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 cup brown Bengal gram (kala chana) soaked for 4-5 hours and boiled with salt
- 1/2 cup scraped fresh coconut
- 1 1/2 teaspoons cumin seeds
- 2 1/2 teaspoons coriander seeds
- 3 dried red chillies
- 2 tablespoons oil
- 1 bay leaf
- 1/2 inch cinnamon stick
- 4-5 cloves
- 2 medium onions, finely chopped
- Salt to taste
- 1 inch crushed ginger
- 8-10 garlic cloves, finely chopped
- 3 green chillies
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 cup fresh tomato puree
- 2 tablespoons chopped fresh coriander leaves + for garnish
Method
- Heat a non-stick pan, add coconut, cumin seeds and coriander seeds, reduce heat, mix and roast. Add red chillies and continue to roast for 1-2 minutes or till fragrant. Transfer into a bowl and let the mixture cool down slightly.
- Heat oil in a non-stick wok, add bay leaf, cinnamon stick and cloves, mix and sauté for a few seconds.
- Add onions and add a pinch of salt, mix sauté for 2 minutes or they turn light golden brown.
- Transfer the coconut mixture into a blender jar, add ginger, garlic and 2 green chillies and blend to a coarse paste. Transfer it into a bowl.
- Add salt, red chilli powder, turmeric powder and 1 tbsp water to the onion mixture and sauté well.
- Add tomato puree and mix well. Saute, stirring occasionally, till the tomatoes get cooked and oil separates,.
- Add coconut mixture and mix well. Add ¼ cup water and mix well. Add cooked kala chana and mix till well combined.
- Add ½ cup plain water and ½ cup water in which chana was cooked and mix well. Add coriander leaves. Break remaining green chilli and add. Cover and cook for 5-7 minutes. Take it off the heat.
- Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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