Kadli kaal as it is pronounced in Dharwad is basically the same as chana masala sabji from the north. We make it a little differently.
Ingredients:
Kadle kaalu 1 cup, 1 medium sized onion chopped into small pieces, 2-3 cloves of garlic chopped and pounded, 1 table spoon cooking oil, red chilli powder or green chilli paste 1 tea spoon, cumin powder 1 tea spoon, dhania powder 2 tea spoons, mustard and cumin seeds and asaphotida (hingu) for seasoning ,lemon juice 1 tea spoon, jaggery or brown sugar powder 1 tea spoon, salt to taste.
Process:
- Cook kadle kalu in pressure cooker by adding 3 cups of water, for 10 minutes after attaining high pressure.
- Remove the watery part.
- Heat oil in a vessel.
- Season with mustard, cumin seeds and asphotida.
- Add chopped garlic and then onion and green chilli paste or red chilli powder and heat till garlic turns brownish.
- Add cumin powder and dhania powder.
- Transfer the cooked kadli kalu to this.
- Now add salt, lemon juice, jaggery and little water, mix well and cook for 5 more minutes with lid closed.
Typically Served With:
Chapati or Rotti
Filed under: Lentils (Kaal), Meals (Oota), Vegetable Entrees (Palle) | Tagged: black chana, kaal, kadli
