Kerala Style Kadala Curry

Kerala-style kadala curry is an extremely simple preparation using kadala or black chana with fresh coconut and spices. This preparation style that I am sharing is a no-onion no-garlic version of the curry. Coconut is ground before use in the curry and hence this can also be called thenga aracha kadala curry (translates to chana curry with ground coconut). I have used the Instant Pot to prepare the kadala curry, but if you do not have an instant pot, the same curry can be prepared in a traditional pressure cooker on the stove-top.

Jump to:

• ingredient rundown
• ingredient substitutions
• equipment/utensils needed
• step by step instructions
• serving suggestions
• leftovers?
• meal prep tip
• recipe variations
• frequently asked questions
• more chana recipes
• additional notes
• Kerala Style Kadala Curry Recipe

ingredient rundown

• kadala or chana or black garbanzo beans
• Kashmiri red chilli powder
• coriander powder
• ginger
• haldi/turmeric powder
• salt
• coconut
• fennel seeds/saunf
• coconut oil
• mustard seeds
• whole red chillies
• curry leaves

ingredient substitutions

• kadala or chana or black garbanzo beans - Typically this curry is made with black or brown chana. I have tried this with canned garbanzo beans (called Kabuli Chana in Hindi) instead of kala chana. Though it does taste different, in a pinch we can substitute it with white garbanzo beans. But for an authentic taste, try with black/brown chana (kala chana). Using canned beans will substantially cut down on cooking time.

• Kashmiri red chilli powder - this can be substituted with sweet paprika. Adjust the quantity to suit your taste. If you like the curry to have a lot of heat, add some Cayenne pepper or any Indian hot red chilii powder (not to be confused with the chili powder available in US grocery stores).

• coconut - freshly grated coconut works the best. If not available, you can use frozen & thawed coconut also.

• coconut oil - for an authentic taste use coconut oil. if you do not have coconut oil, or do not like the taste of coconut oil, use any other unflavored cooking oil.

equipment/utensils needed

I have shared the instructions to make this kadala curry using an instant pot. This can be prepared using a traditional pressure cooker on the stovetop also. Check out the recipe variations.

• instant pot
• small bowl to soak kadala/chana
• cooking spoons
• measuring cups/spoons/weighing scale
• serving dish
• micro plane or mortar & pestle to mince/crush ginger
• small tadka pan to prepare tadka or tempering
• mixer-grinder to grind coconut to a smooth paste

step by step instructions

this is a pretty straightforward recipe for kadala curry using an instant pot. most of the cooking is done using the instant pot except for the tadka/tempering that I do on the stovetop.

in a nutshell, the instructions would be:

• pressure cook soaked chana with spices.
• add the ground coconut paste
• tadka/tempering

Let me now share the detailed instructions.

prep-work

• rinse and soak chana for 6-8 hours.
• just before cooking, grind coconut and fennel seeds. mince ginger.
• mise-en-place (get everything ready)

cooking in instant pot

• add soaked chana, water, Kashmiri red chilli powder, coriander powder, turmeric powder, ginger, and salt to the instant pot.
• lock the instant pot lid in place. Vent to sealing position.
• press the BEAN/CHILI mode and set the timer for 35 minutes. once done, natural pressure release.
• open the lid and add the coconut paste. If required, adjust the consistency by adding water.
• press CANCEL on the instant pot to change the cooking mode. Press SAUTE mode and continue cooking. Bring it back to a boil.
• taste and adjust any seasoning including salt at this point.

stove top instructions

• while the kadala curry is boiling, let's prepare the tadka on the stovetop.
• heat oil in a small pan on medium heat.
• add mustard seeds and when they splutter, ass whole red chillies.

back to cooking in instant pot

• add curry leaves to the kadala curry.
• pour the tempering along with seasoned oil on top.

serve hot.

serving suggestions

this is the best combination for puttu (steamed rice flour cake). I also serve this with chappathi (unleavened wheat bread) and puri (fried wheat bread)

my family likes this with Dosa & Idli also.

leftovers?

you can store the leftovers in an airtight container in the refrigerator for 2-3 days. You can reheat this in a microwave-safe bowl until heated through. Reheating on the stovetop also works well.

meal prep tip

chana or garbanzo beans needs soaking time. typically, i make this recipe either for breakfast or for dinner.

• If I am planning to make this for breakfast, I soak the chana the previous night.

• Similarly, if I intend to make this for dinner, i soak it in the morning.

Some instant pot models have a delay start option. Check that out if that would be useful for you. The Instant Pot model I have is an old one which does not have the Delay Start option.

recipe variations

• dry roast the spices before adding to the kadala curry

• you can fry (until brown) some finely chopped onions/shallots while preparing the tadka

• add a little garam masala for enhanced masala flavor along with the other spices while cooking the chana

• if you do not have an instant pot, you can use a traditional pressure cooker to prepare this - drain the soaked chana and add it to the pressure cooker with 2 cups of water. add the spices, ginger, and salt. Close the cooker and put the whistle on. Cook on high heat till the cooker lets out one whistle. Lower the heat to medium and pressure cook for 20-25 minutes. Turn off the heat. Let the steam escape on its own. once the steam has escaped completely, open the pressure cooker lid. add the ground paste and bring it back to a boil on medium heat. adjust the spices and salt. prepare the tadka/tempering on the stovetop (see recipe card for details). add curry leaves and pour the tempering over the curry.

frequently asked questions

more chana recipes

chana is very popular in India and is a good protein source. here are three recipes that you can try. all three are Indian-inspired and the wild rice with garbanzo beans is hugely popular on Pinterest.

additional notes

• 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 
• 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
• Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
• This is a pretty forgiving recipe. You can adjust the spices and consistency by adding more or less of the spices and water.
• serving size - this serves 3-4 people. adjust the serving size to suit your dietary needs
• Additional Time - time to soak the chana. This is mostly unattended.
• Prep time - includes gathering your ingredients. To save time, you can grind the coconut while the chana is cooking.
• Cook time - though the actual Instant Pot time set to cook is 35 minutes, it takes few minutes to reach full pressure. Also, we are releasing the pressure naturally. These two times can vary based on your Instant Pot. Adjust the cooking time based on that.

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