Kadala Curry (Black channa dhal curry)

This kadala curry goes very well with appam and also I like it with chapati. I took got the base recipe from here. But I did vary couple of ingredients to our taste. I didn’t pressure cook the dhal along with green chillies also I grinded cloves, cardamom and cinnamon along with coconut mixture. Here comes my version of the recipe.


  • Black channa dhal (konda kadalai) – 1 cup. (Soak it overnight or up to 5 hrs and pressure cook it)
  • 1/2 of medium onion
  • Saanf or big jeera – 1 tsp
  • Salt – 2tsp ( as per taste)
  • Turmeric powder – 1/2 tsp

To Fry and grind:

  • 1/2 of medium onion
  • Tomatoes – 2
  • Ginger – a small inch piece
  • Garlic – 2
  • Chutney dhal or pottukadalai – 1 tsp
  • Dhaniya(coriander seeds) – 1 tsp
  • Cumin seeds – 1 tsp
  • Cilantro – 1 tbsp
  • Red chillies – 2
  • Cardamom – 2
  • Cloves – 2
  • Cinnamon – 1 inch stick
  • Coconut – 1/4 cup


  • Heat the kadai and fry onions, tomatoes, ginger and garlic till they turn translucent.
  • Let them cool and meanwhile roast the dry other ingredients. (Cinnamon, jeera, dhaniya, cloves, red chillies, cardamom and chutney dhal)
  • Let everything cool and grind them together with coconut and cilantro.
  • Now heat the kadai and add oil. Once the oil is hot, add the saanf.
  • Saute it for a couple of minute and then add onions. Once the onion turns translucent, add the grinded masala.
  • Add turmeric and salt and cook till the oil gets separated.
  • Now add the boiled channa and water according to your consistency.
  • Let it simmer for about 5-7 minutes and thats it, kadala curry is ready.

Serve it hot with appam or chapati.

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