Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Kadala Curry/Ghughni (Black Chickpeas&Coconut Milk)

Black chickpeas are another type of legume, which I frequently add to the regular sauté curries. Compared to white chickpeas, black ones - we call them ‘kaala chana’, like all other colored ingredients, have an earthy taste and a more robust nutty flavor. They not only bring color to the dish and also fill that essential, guilt free protein need. They are the wonder food, that taste good.

Raw black chickpeas, Soaked overnight in water-black chickpeas, Pressure cooked black chickpeas
Black Chickpeas - Raw, Soaked in water and Pressure-cooked

I learned by reading other food bloggers recipes that, black chickpeas cooked in coconut milk based sauce is Keralas favorite dish - ‘The Kadala Curry’. Cooked in tomato-onion sauce without the coconut is Bengalis favorite dish - ‘The Ghughni’. Last weekend I prepared - ‘Kadala curry’ with coconut milk.

Recipe:

1 cup black chickpeas, overnight soaked in water
Sauce:
½ cup coconut milk (homemade watery kind)
4 medium sized ripe tomatoes,
1 medium sized red onion or 4 to 6 shallots
Seasoning:
1 tsp of g-g-c paste (Ginger-Garlic-Cilantro)
1 tsp of c-c-c-c powder(Cumin-Coriander seed-Cloves-Cinnamon)
½ tsp of red chilli powder and turmeric
Salt to taste
Popu(tadka)
1 tsp of each, mustard seeds, cumin, minced garlic and curry leaves

1. Take black chickpeas in a pressure cooker, add ¼ tsp of salt and 2 cups of water. Pressure-cook them till they are just tender. (Take caution not overcook them.) Drain and keep aside.
2. Meanwhile - roast tomatoes and onions in half teaspoon of oil. When they are little bit cool, grind them to smooth paste. Also prepare coconut milk and g-g-g paste and c-c-c-c powder.
3. Cook 1 and 2 together. In a big sauce pan, heat 1 teaspoon of oil, toast popu or tadka ingredients, add the sauce and seasonings and half cup of water. Cover and cook them for about 10 minutes. Stir in black chickpeas and coconut milk and simmer them, stirring in between until the curry reaches the thickness you desire or for about 10-15 minutes on medium heat.
Serve hot with roti/nan or with rice.

Variation: If you are calorie conscious, you can make this curry without coconut milk. Just increase the amount of tomatoes and onions for sauce - you’ve prepared a traditional Bengali dish ‘Ghughni‘.

Kadala Curry and Roti
Kadala Curry and Roti

Recipe Source: Priya’s Kitchen and Kadchi Ki Kamal.
For Ghughni and its different variations try Google search.

Posted by Indira©Copyrighted in Chickpeas-Black, Coconut (Fresh) (Tuesday February 14, 2006 at 9:56 am- permalink)
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