Categories: Dals - Lentil - Pulses.Vegetarian Food

BLACK CHICKPEAS CURRY

Puttu and Kadala curry is the most popular breakfast in Kerala, India. I have shared puttu recipe earlier and realized that I have not shared the recipe of authentic Kadala Curry which is cooked coconut gravy with mild spices. I love this curry even with some steamed rice, appam etc. Chickpeas is a legume and considered to be very healthy as rich in fiber and has many health benefits. I’m going to enjoy this curry today for lunch with some puttu and hope you all have a great weekend.

PREP TIME

8 hours

COOK TIME

1 hour

TOTAL TIME

9 hours

Serves: 4

INGREDIENTS

Kadala / Black chickpeas – 1 cup
2 tomatoes finely chopped
1 onion finely chopped
Grated ginger – 1 tbsp
Fresh Grated coconut – 1 cup
Dried Red chili – 3
Mustard seeds – 1 tsp
Turmeric powder – ¼ tsp
Coriander Powder – 1 tsp
Black Pepper Powder – 1 tsp
Asafoetida/hing – a pinch
Curry leaves – 1 sprig
Cooking oil – 4 tsp
Salt to taste

INSTRUCTIONS

Soak chickpeas overnight in some water. Drain the water and wash it nicely.
Pressure cook chickpeas with 3 cups of water till it is cooked nicely.
Add 1 tsp of oil in a frying pan and lightly fry grated coconut and red chili on low flame till coconut turns light brown.
Transfer the content in your blender and grind it to smooth paste using minimum required water.
Add 3 tsp oil in frying pan and add mustard seeds. When mustard seeds crackle, add asafoetida, chopped onions, grated ginger and saute.
When onion turns golden brown, add curry leaves and saute for few seconds. now add tomatoes and saute it for few minutes till tomatoes and all mushy. Just stir and mash them lightly with the help of ladle.
Now add boiled chickpeas, coconut paste, turmeric powder, black pepper powder, salt to taste, coriander powder and mix it well. Add some water if you feel its too thick.
Close the pan with a lid and let it simmer on low flame for few minutes. Keep stirring in between.
Transfer it into a bowl and garnish it with coriander leaves.