test post Kadala Curry/ Kerala Kadala Curry/ thick Kadala Curry/ Nadan Kadala Curry

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INGREDIENTS:

Black Channa/ Khala channa - 1cup

Onion, chopped-1

Ginger, chopped-1 inch

Garlic (chopped) -2 cloves

Tomato (chopped) -1 small

Turmeric powder- ¼ teaspoon

Chilli powder-1 ½ teaspoons

Coriander powder- 1 teaspoon

Garam masala- ¼ teaspoon

Fennel seeds- ¼ teaspoon

Coconut- ¼ cup

Curry leaves- 1 sprig

Salt- to taste

Oil- 2 teaspoon

Procedure

Soak the channa overnight and place inside the cooker and add water enough to cover the channa dal and add some salt.

In a pan add oil and add the onion and cook till it soften, add ginger and garlic and cook till the raw smell leaves.

Add the tomato and salt cover the lid and cook till the tomatoes softens.

Add turmeric, chilli powder, coriander powder and garam masala and cook for a minute and add the cooked channa and salt. Add little water and cover and cook for 2mts.

Meanwhile grind coconut with fennel seeds and  two teaspoons of channa (to thicken the gravy) and grind as a fine paste and add with channa masala and add  a cup of water.

Add some curry leaves and allow the gravy to thicken. Add coriander leaves if desired.