Kadala Curry Recipe

Combine chana with red chili powder, turmeric, pepper powder, coriander seed powder, salt, and water.

Cook in a pressure cooker for 4 to 6 whistles till soft.

In another pan, heat oil.

Add fennel seeds, coriander seeds, ginger, garlic, shallots, coconut, garam masala powder and sauté on a medium flame for 5 to 7 minutes till coconut gets toasted.

Cool and grind into a paste.

In a pan, combine boiled chana, paste and enough water for curry.

Simmer on low flame for 8 to 10 minutes. Check for salt.

Prepare to temper with oil, mustard, curry leaves and chili.

Pour over simmering curry and serve hot with appams, parotta, puttu or rice.