Black Chana Curry (Kerala Kadala Curry) - Oil- Free!

Prep Time
9 hours
Cook Time
1 hour
2 servings

This is the recipe I learned from my mother-in-law. She was and a great cook and mostly preferred only satwik foods. One or two dishes were exceptions. Like this recipe which uses onions. Rice puttu and Kadala curry is a popular combination in traditional Kerala breakfast fare.

  • Black chana: ½ cup
  • Onions: 1 cup (chopped)
  • Fresh coconut: ½ cup(grated)
  • Whole pepper: 1 tsp
  • Dried red chili: 2-3
  • Coriander seeds: 1tbsp
  • Mustard seeds: ½ tsp
  • Curry leaves: 2 sprigs
  • Rock salt: to taste
  • Cold-pressed coconut oil: 1 tbsp (optional)
  • Soak black chana in enough water for at least 8 hours.
  • Cook with salt until soft. Do not discard extra water if any.
  • Dry roast pepper, red chili, coriander leaves, and a few curry leaves.
  • In a pan saute chopped onions until browned.
  • Powder the dry roasted ingredients in a mixie.
  • Leave behind a tablespoon of sautéed onions and add the rest of the sautéed onions to the powdered spices, along with grated coconut and 2 tbsp of cooked chana and blend into a smooth paste with water. You can use water from the boiled chana to make this paste.
  • To the pan of sautéed onions add the ground paste and cook for a while, stirring constantly.
  • Add boiled chana and salt and simmer it all together for a few minutes.
  • Make a tempering of mustard seeds and curry leaves by dry roasting.
  • Add cold-pressed coconut oil after turning off the flame, if using.

Wellcure tip:

  • You can completely replace red chili with pepper for spice if you prefer a peppery flavor.

Eating guide:

  • Food group: legumes and nuts
  • Great combination to get the right amount of proteins fats and fiber.
  • It can be served with rice, millets or bread.

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