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.

Ingredients:

• Black channa dhal (konda kadalai) – 1 cup. (Soak it overnight or up to 5 hrs and pressure cook it)
• ½ of medium onion
• Saanf or big jeera – 1 tsp
• Salt – 2tsp ( as per taste)
• Turmeric powder – ½ tsp

To Fry and grind:

• ½ 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 – ¼ cup

Steps:

• 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.