Traditional Kala Recipe: A Delicious Journey into Nepalese Cuisine

Ingredients

  • 2 cups of kala
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon red chili powder
  • 1/2 cup chopped tomatoes
  • 4 cups water
  • Salt to taste
  • 2 tablespoons chopped fresh coriander for garnish

Steps and instructions

  1. Rinse the kala under running water until the water runs clear. Soak the kala in a bowl of water for at least 1 hour.
  2. Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and minced garlic to the saucepan and sauté until the onion becomes translucent.
  3. Add the turmeric, cumin, coriander, and red chili powder to the saucepan and stir well to combine with the onion and garlic. Cook for 1-2 minutes until the spices become fragrant.
  4. Add the chopped tomatoes to the saucepan and cook for a further 5 minutes, until the tomatoes are softened.
  5. Drain the soaked kala and add to the saucepan. Stir well to combine with the other ingredients.
  6. Add the water to the saucepan and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan and let simmer for about 1 hour, or until the kala are tender.
  7. Add salt to taste and stir well to combine.
  8. Serve the kala hot, garnished with the chopped fresh coriander.

Tools for making

  • Saucepan - A large saucepan will be needed to cook the kala and other ingredients.
  • Knife - A knife will be needed to chop the onion and mince the garlic.
  • Cutting Board - A cutting board will be needed to provide a safe and stable surface for chopping the vegetables.
  • Measuring Cups - Measuring cups will be needed to accurately measure the amount of kala and water.
  • Spoons - Various spoons will be needed for stirring the ingredients and adding the spices.
  • Spatula - A spatula will be helpful for scraping the saucepan and ensuring all ingredients are well combined.
  • Bowl - A bowl will be needed for soaking the kala before cooking.

Recipe variations

  • Replace kala with black chickpeas or black beans for a different flavor and texture.
  • Add diced vegetables like carrots, bell peppers, or spinach for added nutritional value.
  • Include chopped potatoes or sweet potatoes for a heartier dish.
  • Experiment with different spices like garam masala, paprika, or curry powder to customize the flavor profile.
  • For a spicier version, increase the amount of red chili powder or add some chopped green chilies.
  • Try using coconut milk instead of water for a creamy and rich texture.
  • Add a squeeze of lemon juice or a dash of vinegar at the end for a tangy twist.
  • For a meat-free option, omit the garlic and onion and add extra spices and vegetables to enhance the flavor.
  • For a gluten-free version, use gluten-free spices and ensure all ingredients are labeled gluten-free.

Recipe overview

Welcome to our delicious kala recipe! This hearty and flavorsome dish is a staple in many cuisines, offering a rich blend of spices and a satisfying texture. The main ingredient, kala, is soaked and then cooked with an aromatic mix of onions, garlic, turmeric, cumin, coriander, and chili powder. The addition of fresh tomatoes gives it a delightful tanginess. Expect a simmering process that allows all the flavors to mingle and the kala to become perfectly tender. Finished off with a garnish of fresh coriander, this dish is a true taste sensation. Whether you're familiar with kala or trying it for the first time, this recipe is sure to be a hit. So, let's get started!

Common questions

  1. How long should I soak the kala? Soak the kala in a bowl of water for at least 1 hour.
  2. Can I use any other type of oil? It is recommended to use vegetable oil for this recipe, as it has a neutral flavor that won't overpower the dish.
  3. What if I don't have fresh coriander for garnish? If fresh coriander is not available, you can substitute it with dried coriander leaves or omit the garnish altogether.
  4. How long does it take for the kala to become tender? The kala should simmer for about 1 hour, or until they are tender. However, cooking times may vary, so it's best to check the tenderness after 1 hour and continue cooking if needed.
  5. Can I adjust the spice level? Yes, you can adjust the amount of red chili powder or omit it altogether if you prefer a milder flavor.
  6. Can I add other vegetables to this recipe? Absolutely! Feel free to add vegetables like potatoes, carrots, or bell peppers to enhance the flavor and make it a more wholesome dish.

Serving dishes and utensils

Origin stories

Kala, a staple across many cuisines around the world, has a rich history dating back to ancient times. This humble, yet versatile ingredient is believed to have originated in the Middle East, as early as 7500 BC. In India, where our recipe hails from, Kala has been a part of the diet for centuries, beloved for its nutritional value and the hearty, comforting meals it helps create. The word 'Kala' in Hindi even means 'black', reflecting the dark-colored variety of this grain that is commonly used in the region. What's more, in Indian folklore, it's often said that if Kala is cooked properly, it brings good luck and keeps away evil spirits. So here's to a bowlful of Kala, a dish rich in history, flavor, and a dash of good fortune!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.