Black Channa Kadala Curry
Another classic favorite from Kerala. A mild flavoured garam masala spiced Coconut based Black Channa Kadala Curry.
There are two ways to make this. You can either grind Coconut and give this dish a base that is thick. This is the classic way of making Kadala curry. Or you can instead add coconut milk and make this “stew’ style.
Since my kids love it stew style, I made this by adding Coconut milk this time around.
This is one of our all time family favorite dish.
This is commonly served with Appams - fluffy fermented rice based melt in your mouth pancakes.
I served it for dinner this time with a simple Jeera/Cumin Rice.
You can choose to sprout the Kadala if you like.
Black Channa - Kadala is very nutritious and its benefits are hailed in the ancient texts of Dhanvantri Nighantu.
More here.
This time I am excited to share my favorite garam masala recipe with you as well.
More on that is below.
So let’s begin!
INGREDIENTS
1 Cup Black Channa
2 Tbsps Coconut Oil (o any mild neutral oil)
½ tsp Mustard seeds
½ large Red Onion - sliced thin
1 tsp - Fresh Ginger
1 - Green Chilli
10-15 Fresh or dry Curry leaves
1 Tsp Coriander powder
½ tsp Red Chilli Powder (optional)
1 tsp heaped Garam Masala (from above) - We will make in class.
½ tsp Pepper powder (optional)
1 Large Tomato
¾ Cup unsweetened Frozen Fresh Coconut (any brand)
OR 1 can organic coconut Milk (Both give a different texture and taste to the dish. Pick what you prefer.)
For Garam Masala
- 6-8 Cloves,
- 2-3 Green Cardamom
- 1” - 11/2 inch piece of Cinnamon Bark ( thin pieces)
- Fennel seeds - 1 Tbsp heaped
- Mace - ½ - 1 small petal
- Peppercorns - Few (optional)
-Few pinches of Nutmeg powder.
METHOD :
Ina hot small pan, dry roast the large spices first on a slow flame for a few minutes. Keep an eye not to burn them. Switch the gas off as soon as they get a little fragrant. Add Nutmeg powder and toss and keep it aside for a while.
Once cool, dry grind in a coffee grinder till fine.
This keeps well for a month or two in an airtight container in the fridge.
IMPORTANT PREP WORK -
1. Please make sure to soak the Black Channa in 2- 3 Cups of regular water and keep it aside to rehydrate. Min 2-3 hours. I keep them overnight which works best.
2. If you don't have a pressure cooker, then you can get them cooking in your pan in 2 cups of fresh water and ½ tsp of salt ahead of time. Slow cooker works well too!
Drain the water in which it is soaking and add fresh water to cook.
3. They are done when they hold shape and can be easily squashed when pressed between fingertips.
METHOD
Heat Coconut oil in a pan. Add mustard seeds.
Always make sure to wait till the mustard splutters and releases its flavors before adding the next ingredient.Add curry leaves and chopped Red Onion. Fry till the Onions are a little over glassy.
Add Green chilly, crushed Ginger. Toss for a minute.
Add Coriander powder, Red Chilly powder (only for our spicy eaters!), 1/4 tsp of the prepared fresh Garam Masala
Add diced Tomato at this point. Cover and fry for a few minutes till the mixture all comes together.
Keep checking as you don’t want the mixture to burn. Add a few tbsps of water if it helps.Add salt to taste and turmeric if you would like some.
The aroma of the dish should be making your mouth water at this point!;)At this point, add the boiled Black Channa to this mix. Reserve water if you have a lot left over.
Let it boil for a few minutes.
It’s time to add the Coconut now. If you are adding coconut ground paste grind the Coconut till fine and add to the above mix.
Or you can simply add your Coconut milk at this point.You can add Coconut milk or water and decide on the consistency. One boil and its done!
Serve hot accompanied with Appams, Jeera Rice or even warm toasted Ciabatta bread!
Enjoy!
Please watch the video posted in the school platform for more class notes on how not all Garam masalas are the same, how this base masala can be used to make a varied number of dishes, and more!