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Kerala Kadala Curry ~ Black Chickpea Curry

Course Main
Cuisine Malabar
Prep Time 6 hours
Cook Time 45 minutes
Total Time 6 hours 45 minutes
Servings 4
Author Rafeeda


  • 3/4 cup black chana peas soaked overnight
  • 2 meduim onions sliced
  • 1 meduim tomato chopped
  • 3 green chillies slit
  • 1 tsp ginger paste
  • 2 tbsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 3/4 tsp garam masala powder
  • 1/2 to 3/4 cup of water
  • Salt to taste
  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 2 dry red chilli
  • 2 sprigs of curry leaves


  • In a pressure cooker, add all ingredients from black chana peas to salt and give it a good stir to ensure that the ingredients have mixed well. The water should just cover the top of the curry mix.
  • Pressure cook it for three whistles, lower the flame and leave it for 10 minutes.
  • Switch off and allow the pressure to go by itself. Open the lid and give it a stir. Adjust seasoning.
  • For tempering, heat oil in a small saucepan. Splutter the mustard seeds, then fry the dry chilli and curry leaves.
  • Quickly pour into the curry and close the lid. Keep as is for 5 to 10 minutes for the flavors to soak in. Before serve, give a quick mix.
  • Serve warm with puttu. The curry tastes equally good with rice as well.