Varutharacha Kadala Curry (bengal Gram Curry)

Kadala or Bengal gram is a very nutritious food. Malayalees love the combination of kadala curry with puttu, idiyappam, appam or anything.

Kadala curry (Bengal gram)
Soaked Kadala or bengal gram -250 grams
Grated coconut -1 cup (half of a coconut)
Chilli powder -2 heaped teaspoon
Coriander powder -1 teaspoon
Masala powder -1/2 teaspoon
Salt -as per your requirement
Green chilli - 5 nos.
Sliced onion-1
Coconut oil 2 table spoon
Mustard seeds -1 teaspoon
Curry leaves-1 sprig
Red chilli-4 nos.
Place a pressure cooker on the stove and switch on the stove.
Add soaked kadala or Bengal gram, salt, turmeric powder, water, green chilli and onion to the pressure cooker and cook for about 10 minutes.
When it cooks well remove it from flame.
In a pan fry grated coconut till it reaches dark brown colour.
Add to it chilli powder, coriander powder and masala powder and fry it for two more minutes.
Grind the above mixture to a smooth paste.
Add the paste to the already cooked kadala and pour some water.
Bring it to boil.
After boiling reduce the flame and when it reaches a semi thick consistency remove it from flame.
Pour oil into a pan.
When oil gets heated, put to it mustard seeds, curry leaves and red chilli.
Pour it over the kadala curry.
Serve hot.
It is a very tasty side dish that can go with all the breakfast recipes. It can also be prepared without using coconut.
You can either use garam masala powder or chana masala powder.