Kadala Curry, Black Chickpeas Curry is a popular accompaniment from Kerala cuisine. This curry is made with black chick peas cooked in an aroma rich coconut spice gravy. Kadala curry is usually served with Kuzhal Puttu or Appam. The conventional method of making this curry is first soaking chickpeas and then cooking the chickpeas. Cooked chickpeas is then then tossed into onion-tomato-coconut gravy. This is a multi step process.
Instant pot, a boom to all of us, especially for working women. We make lots of one pot recipes with Instant Pot. Especially cooking lentils/pulses along with rest of ingredients together is lot more easier with Instant Pot. This is an Instant Pot version of making Kadala curry. We can prepare the masala and add the soaked chickpeas and cook it altogether in the instant pot. This Instant Pot Kadala Curry is simple and easy to make without much hassle.
You can also try:
- Kadala Curry in Pressure Cooker
- Saravana Bhavan Cauliflower Chops
- Idiappa Kurma
- Kumbakonam Kadappa
- Instant Pot Tomato Kurma
Recipe Card for Instant Pot Kadala Curry Recipe | Black Chickpeas Curry Recipe :
Instant Pot Kadala Curry | Black Chickpeas Curry
Equipments Needed
- Heavy Bottomed Pan
- Instant Pot
- Mixer Grinder
Servings: 5 people
Calories: 452kcal
Kadala Curry, a Black chickpea curry in a deliciously smooth spiced roasted coconut gravy. This is a popular accompaniment in Kerala Cuisine usually served with Appam or Puttu. This is the Instant Pot version of making kadala curry.
Print Recipe
Ingredients
- 1 cup Black Chickpeas (Kala Channa) 1 cup - 250 ml
- 2 nos Onion Medium size
- 2 nos Tomato Medium size
- ½ teaspoon Ginger chopped
- ½ teaspoon Garlic chopped
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Garam Masala
- 1 tablespoon Coriander Leaves chopped
- 1 teaspoon Coconut Oil
- Salt to taste
For Grinding
- 1 teaspoon Coconut Oil
- 2 teaspoon Coriander seeds
- 2 nos Red Chili
- 1 inch Cinnamon Stick
- 2 nos Cloves
- ½ teaspoon Fennel Seeds
- 2 nos Cardamom
- ⅓ cup Grated Coconut
Instructions
Soaking Chickpeas
- Wash and soak the chole overnight or atleast for 12 hours. It is advisable to soak the chole overnight then only it would be cooked nicely.
Preparing Grinding Ingredients
- Heat oil in a pan and add all the grinding ingredients other than grated coconut and roast them in oil till they turn dark brown color
- Then add the grated coconut to the fried ingredients and again roast the coconut till it turns nice and dark brown
Grinding Process
- Take this to the mixer and grind it to a nice paste. Take the coconut spice paste aside.
Cooking Kadala Curry in Instant Pot
- Start the Instant Pot in Saute mode. When the indicator shows "ON", add oil. When the oil is hot add finely chopped onions along with a pinch of salt and saute them till they turn translucent
- Then add chopped ginger-garlic paste and saute them for couple of minutes.
- Add chopped tomatoes and mix well. To this now add salt, turmeric powder, coriander, red chilli powder and garam masala and allow the tomatoes to cook till they are mushy.
- When the tomatoes are cooked nicely and becomes mushy, add the soaked and drain chickpeas to the instant pot.
- Also addt the ground coconut spice paste and give a good mix. Add 1.5 Cups of water and give a mix
- Cancel the "Saute" mode. Close the Instant Pot with a lid. Turn the vent to "Sealing Position". Click on the "Pressure cook/ Manual" mode and set the time to 30 mins
- Once the timer is off, Press the "Cancel" button. Allow the pressure to naturally release.
- Once the pressure is released, open the lid of the Instant Pot. Garnish the Kadala Curry with fresh coriander leaves
Video
Notes
- Soaking for atleast 12 hours makes the chickpeas to cook nicely
- If you forget to soak for 12 hours, soak the chickpeas in hot water atleast for 4 hours and we can add a pinch of baking soda while cooking chickpeas
Nutritional Info
Nutrition Facts
Instant Pot Kadala Curry | Black Chickpeas Curry
Amount Per Serving (100 g)
Calories 452
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 16g100%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 49mg2%
Carbohydrates 50g17%
Fiber 15g63%
Sugar 11g12%
Protein 15.4g31%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
SOAKING CHICKPEAS
-
Wash and soak the chole overnight or atleast for 12 hours. It is advisable to soak the chole overnight then only it would be cooked nicely.
PREPARING GRINDING INGREDIENTS
-
Heat oil in a pan and add all the grinding ingredients other than grated coconut and roast them in oil till they turn dark brown color
-
Then add the grated coconut to the fried ingredients and again roast the coconut till it turns nice and dark brown
GRINDING PROCESS
-
Take this to the mixer and grind it to a nice paste. Take the coconut spice paste aside.
COOKING KADALA CURRY IN INSTANT POT
-
Start the Instant Pot in Saute mode. When the indicator shows "ON", add oil. When the oil is hot add finely chopped onions along with a pinch of salt and saute them till they turn translucent. Then add chopped ginger-garlic paste and saute them for couple of minutes.
-
Add chopped tomatoes and mix well. To this now add salt, turmeric powder, coriander, red chilli powder and garam masala and allow the tomatoes to cook till they are mushy.
-
When the tomatoes are cooked nicely and becomes mushy, add the soaked and drain chickpeas to the instant pot. Also add the ground coconut spice paste and give a good mix. Add 1.5 Cups of water and give a mix
-
Cancel the "Saute" mode. Close the Instant Pot with a lid. Turn the vent to "Sealing Position". Click on the "Pressure cook/ Manual" mode and set the time to 30 mins. Once the timer is off, Press the "Cancel" button. Allow the pressure to naturally release. Once the pressure is released, open the lid of the Instant Pot. Garnish the Kadala Curry with fresh coriander leaves
