Kadala Curry without coconut

Kadala curry, a quintessential dish from Kerala, served usually with rice, appams or puttu. There are two versions to this dish, one with coconut, which is usally made it when there are a lot people to be served and the quick and easy one without the coconut. 

1 cup black chana soaked overnight
Cook in the pressure cooker with enough water until done.

1 onion finely chopped
1 tbsp each ginger/garlic/green chilles minced
3 tomatoes chopped
1/2 tsp turmeric
2 tbsp coriander pwd
1 tsp chilli pwd
salt
1/2 tsp fenugreek pwd
1 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
curry leaves
2 tbsp oil

Heat oil, add mustard seeds, fenugreek seeds, and hing.
Once the mustard seeds pop, add onions and curry leaves.
Add ginger, garlic and green chilles.
Once sauted, add tomatoes and all the dry spices.
After the tomatoes are cooked down add the kadala with the water that it was cooked in.
Add salt and cover and simmer till a nice gravy is formed.
Serve with any kind of Kerala bread or rice.

Easy Peasy huh!!!!

Sprouted Mung Bean Curry

This is a nice and spicy dish especially in the winter months to warm one up.

Soak whole mung beans for about 8 hours in cold water, once they get plump, drain off the water and cover with a wet paper towel and keep for a couple of days. The ones in the picture took 4 days to sprout that long. I kept rinsing them with fresh water everyday.

1 cup dry mung beans soaked and sprouted

2 tbsps oil

1 tsp mustard seeds

1 tsp cumin seeds

2 red chillies

1/2 tsp hing

1/2 onion minced fine

1 tsp ginger paste

1 tsp garlic paste

1 tsp green chillies paste

1/2 tsp chilli powder

1/2 tsp turmeric powder

1 tsp sambar powder

1/2 tsp garam masala powder

1 tsp tamarind paste

Salt

Heat oil add mustard seeds, cumin seeds, red chillies, and hing, once they splutter,

add onion and saute till golden brown.

Add the ginger paste, garlic and green chillies paste.

Stir for a minute add the spices, chilli powder, turmeric powder, sambar powder and garam masala powder.

Add about 2 cups of water and the mung beans.

Once it comes to a boil, lower the heat, cover and cook till the beans are tender and the gravy has reduced.

Add tamarind paste and salt, Cook for a few minutes.

Remove from heat, garnish with cilantro leaves.

Serve with rice, rotis or any bread.

This recipe is an entry to two events one is to Suganya @ Tasty Palettes who is hosting the Sixth Helping of My Legume Love Affair - Hot & Spicy ,created by Susan of Well Seasoned Cook, and the other event is JFI Sprouts hosted by http://www.ammaluskitchen.infovegan/.

Enjoy!!!