Karuppu Kondai Kadalai Kari recipe

Wash the kala chana (whole bengal gram) and soak it in a liter of water for at least six hours. Discard the water after soaking and use the swollen chana for cooking.

Heat oil in a pressure cooker, add cumin seeds, green chilies, chopped ginger, garlic, chopped onions, and tomato pieces. Mix well and cook until the onions turn colorless and tomato pieces are mashed. Next, add turmeric, coriander powder, garam masala, red chili powder, and salt. Mix well and cook the gravy for 5 more minutes. Add the soaked kala chana and mix well. Add 2 cups (400 mL) of water and close the lid of the pressure cooker. Cook the ingredients for 4 whistles and open the lid when the pressure cooker cools down. Cook for 5 more minutes and add chopped coriander.

Serve hot with rice or roti.