mortar and pestle, pot
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Step 1/ 15
- ½ 18 gr Ginger (peeled)
- 1 Clove of Garlic
- mortar and pestle
First make a paste out of the 18gr. Ginger and 2 Cloves of Garlic and set it aside.
Step 2/ 15
- 1 tsp Kashmiri Mirch
- ½ tbsp Coriander Powder
- ¼ tsp Turmeric Powder
- ½ tsp black Pepper Powder
- 1 tsp garam masala
Then mix together in a small bowl 2 tsp Kashmiri Mirch, 1 tbsp Coriander Powder, 1/2 tsp Turmeric Powder, 1 tsp black Pepper Powder and 2 tsp Garam Masala and set aside.
Step 3/ 15
- ¾ tbsp coconut oil
- ½ cinnamon stick (small)
- 2 green cardamom
- 2 cloves
- ½ tsp fennel seed
Heat now 1 1/2 tbsp Coconut oil in a pan/pot. When the oil is hot add the cinnamon stick, 4 green Cardamom, 4 Cloves and 1 tsp Fennel Seeds. Fry the spices for 20-30 Seconds.
Step 4/ 15
- ½ onion (chopped)
- ½ sprig curry leaf
- 1 green chili (slit)
Then add the chopped Onion, the Curry leaves and the slit green Chilis to it. Mix well and fry everything till the onion starts slowly to get brown.
Step 5/ 15
Now add the in step 1 prepared Ginger-Garlic Paste to it. Mix well and let it fry till the raw smell of the paste is gone.
Step 6/ 15
- ½ Tomato (chopped)
- Salt (to taste)
Add then the chopped Tomato and Salt to it. Mix everything well and let it cook till the Tomato pieces are mushy.
Step 7/ 15
Now add the in Step 2 prepared Spicemix to it.
Step 8/ 15
Mix everything well and let it fry for 20-30 seconds. (If you feel that it’s too dry you can add a little bit water to it!)
Step 9/ 15
- ½ cup coconut milk
Then add 1 Cup Coconut Milk to it.
Step 10/ 15
Mix well and let it cook for 1 Minute.
Step 11/ 15
- 1⅜ cups Kala Chana (cooked)
Then add the 2 3/4 Cup Kala Chana to it.
Step 12/ 15
Add 1/2 Cup Water and mix everything well. Let now everything cook on middle high heat for 20 Minutes.
Step 13/ 15
- ½ tbsp coconut oil (for tempering)
- ⅜ tsp black mustard seed (for tempering)
- ⅛ tsp Asafoetida (for tempering)
- 3 leaves curry leave (for tempering)
- 1½ Dried red chili (for tempering)
After 20 Minutes heat 1 tbsp Coconut Oil in a small pan. When the oil is hot add the 3/4 tsp Mustard Seeds and let them splutter for few seconds. Add then the 6 Curry leaves, 3 dried red chilis and 1/4 tsp Asafoetida to it. Mix everything and let it fry for few seconds.
Step 14/ 15
Then pour everything over the Curry.
Step 15/ 15
Mix everything well! The Kadala Curry is ready to serve and tastes best together with Puttu and a Cup hot Masala Chai ☕️ (If you feel the Curry is too thick just add a little bit Water to it 😊)
Enjoy your meal!