Kerala Kadala Curry /Kerala Chickpeas Gravy / Chana Masala

Kerala kadala curry is a staple dish that originates from Kerala. If you are from the southern part of India then you mostly know what am talking about. 

The Kerala cuisine is very famous for many of its foods but puttu (steamed rice powder) and kadala curry is a staple dish that you can find it in a street food vendor to a high-class restaurant as a breakfast dish.

Kadala curry is nothing but the black chickpea curry that has a mixture of lovely spices and the final coconut paste gives the signature of the Kerala dish. Most of the Kerala dishes contain coconut in it and that's what gives the lovely flavour to their dishes. 

For the past 10 days, I have been craving for nice hot hot poori and kadala curry. And today I had to make it.

I made it in my instant pot. I rarely use my stovetop as instant pot makes everything easy and less messy I prefer that, but today here I will be giving both stovetop and instant pot method.

INGREDIENTS

Tempering Ingredients 

2 tbsp coconut oil

1 tsp fennel seeds

1 tsp cumin seeds 

1 tsp caraway seeds

4 green cardamom 

3 bay leaves 

2-inch cinnamon stick

2 cups black chickpeas

2 large onions chopped

4 tomatoes

1-inch ginger

6 cloves garlic

Few curry leaves

1 1/2  tbsp chilli powder 

2 tbsp coriander powder

1 tsp turmeric powder 

1 tsp garam masala

1 tbsp coconut oil

1/3 cup shredded coconut

INSTANT POT METHOD 

* If using instant pot this recipe can be made without soaking chana but it is highly recommended to soak at least for 6 hours or overnight. 

* Chop the onions, blend the tomatoes along with ginger and garlic. 

* Switch the saute mode on and add the coconut oil to it. Once it is hot add the whole garam masala items under the tempering ingredients and let it become aromatic. 

* Add in the chopped onions and cook for 2 mins until its translucent. 

* Add the blended tomato mixture along with the spices and salt, mix well. Cook for 2 mins or until the raw smell of ginger garlic leaves. 

* Add in the soaked chickpeas to the pot and give it a mix. 

* Add enough water. Remember that while cooking in the instant pot the liquid will not reduce so add water until the chickpeas are submerged. 

* Cover the lid and cancel the saute mode. Pressure cook for 15 mins high pressure if using soaked chickpeas, if using dried chickpeas cook for 35-40 mins in high pressure. Natural pressure release. 

* While the chickpeas are cooking, heat a pan with 1 tbsp coconut oil and add the shredded coconut to it and fry until the coconut is light brown and aromatic. Remove from heat

* Transfer the fried coconut to a blender and add little water to get a semi-thick coconut paste. Keep aside. 

* Once the pressure is released. Open the lid and give it a mix. Check if the chickpeas are soft enough. 

* Add the coconut paste to the curry and mix well. Check the seasoning and adjust. 

* Switch on the saute mode again and let it come to a boil. 

* Switch off the instant pot and add the chopped coriander leaves. 

* Serve hot with rice, Roti, poori or puttu.

STOVETOP METHOD

* Soak the chana for at least 6 hours or overnight. 

* Chop the onions, blend the tomatoes along with ginger and garlic. 

* Switch the pressure cooker and add the coconut oil to it. Once it is hot add the whole garam masala items under the tempering ingredients and let it become aromatic. 

* Add in the chopped onions and cook for 2 mins until its translucent. 

* Add the blended tomato mixture along with the spices and salt, mix well. Cook for 2 mins or until the raw smell of ginger garlic leaves. 

* Add in the soaked chickpeas to the pot and give it a mix. 

* Add enough water. Approx 3-3.5 cup water. 

* Cover the lid and pressure cook for 5 whistles. 

* While the chickpeas are cooking, heat a pan with 1 tbsp coconut oil and add the shredded coconut to it and fry until the coconut is light brown and aromatic. Remove from heat

* Transfer the fried coconut to a blender and add little water to get a semi-thick coconut paste. Keep aside. 

* Once the pressure is released. Open the lid and give it a mix. Check if the chickpeas are soft enough. 

* Add the coconut paste to the curry and mix well. Check the seasoning and adjust. 

* Switch on the heat again and let it come to a boil. 

* Remove from heat and add the chopped coriander leaves. 

* Serve hot with rice, Roti, poori or puttu.