{"id":295,"date":"2006-02-14T09:56:32","date_gmt":"2006-02-14T14:56:32","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/02\/14\/kadala-curryghughni-black-chickpeascoconut-milk\/"},"modified":"2008-04-06T16:56:27","modified_gmt":"2008-04-06T23:56:27","slug":"kadala-curryghughni-black-chickpeascoconut-milk","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/02\/14\/kadala-curryghughni-black-chickpeascoconut-milk\/","title":{"rendered":"Kadala Curry\/Ghughni (Black Chickpeas&Coconut Milk)<\/font>"},"content":{"rendered":"

Black chickpeas<\/a> are another type of legume, which I frequently add to the regular saut\u00c3\u00a9 curries<\/a>. 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.
\n

\"Raw
\nBlack Chickpeas – Raw, Soaked in water and Pressure-cooked<\/small><\/center><\/p>\n

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

Recipe:<\/strong> <\/p>\n

1 cup black chickpeas<\/a>, overnight soaked in water
\nSauce:<\/small><\/u>
\n½<\/em> cup coconut milk (homemade watery kind<\/a>)
\n4 medium sized ripe tomatoes,
\n1 medium sized red onion or 4 to 6 shallots
\nSeasoning:<\/small><\/u>
\n1 tsp of g-g-c paste (Ginger-Garlic-Cilantro)
\n1 tsp of c-c-c-c powder(Cumin-Coriander seed-Cloves-Cinnamon)
\n½<\/em> tsp of red chilli powder and turmeric
\nSalt to taste
\nPopu(tadka)<\/small><\/i><\/u>
\n1 tsp of each, mustard seeds, cumin, minced garlic and curry leaves<\/p><\/blockquote>\n

1. Take black chickpeas in a pressure cooker, add ¼<\/em> 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.
\n2. 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.
\n3. Cook 1 and 2 together. In a big sauce pan, heat 1 teaspoon of oil, toast popu or tadka ingredients<\/i>, 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.
\nServe hot with roti\/nan or with rice.<\/p>\n

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<\/em>‘.<\/small><\/p>\n

\"Kadala
\nKadala Curry and Roti<\/small><\/center><\/p>\n

Recipe Source: Priya’s Kitchen<\/a> and Kadchi Ki Kamal<\/a>.
\nFor Ghughni and its different variations try Google search.<\/a><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

Black chickpeas are another type of legume, which I frequently add to the regular saut\u00c3\u00a9 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[112,119],"tags":[],"class_list":["post-295","post","type-post","status-publish","format-standard","hentry","category-kala-chana","category-coconut-fresh"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=295"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/295\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}