Kadala Masal curry is a best suited side dish for puttu, rice and even for chappathis.
Chick peas(Channa/Vella Kadala) – 1 cup
Onions- 2 nos finely chopped
Tomatoes – 2 nos finely chopped
Green chilli – 1 no slit into halves
Ginger finely chopped – 2tsp
To grind :
Turmeric powder – 1 tsp
Chilli powder – 1/2 tsp
Sambar powder -1 tsp
Coriander powder – 2 tsp
Grated coconut – 1/2 cup
Soak channa overnight. Grind all the ingredients under to grind section to a fine paste.
Heat oil in a cooker. Add chopped ginger,green chilli and onion. Saute well. Once onion turn pink, add chopped tomatoes. Add salt required for onion and tomatoes. It helps to cook tomatoes faster and makes it mushy leaving out oil.
Add ground paste to this along with soaked channa. Adjust salt.
Add water and cook it to 5 whistles until channa is cooked.
Heat coconut oil, splutter in mustard seeds and fry chopped shallots and curry leaves.
Add the seasoning to the cooked masala.
Garnish with corriander leaves.
Kadala Masal curry | Side dish