Kadala Curry (Brown Chickpeas Curry)

Today's post is "Kadala Curry. This is a very famous Kerala dish, usually served with steamed puttu (rice cakes). It can be paired with plain rice as well.

The main ingredient is the black Chickpeas. This is different from the Kabuli Chana (Garbanzos). Black Chickpeas are small, light to dark brown, with rough seed coat. This Chickpeas have lots of health benefits. To name a few, they:

👉 are a good source of proteins.

👉 control diabetes and blood sugar levels naturally.

👉 help(s) in weight loss.

👉 are rich in folate, magnesium.

👉 aids in the functioning of the digestive tract.

Let's get onto the post.

Ingredients:

Black Chickpeas 1 cup

Small Onions 1 cup

Grated Coconut 1/4 cup

Tomato 1

Ginger 1 inch

Garlic 1 pod

Cardamom 1

Cloves 2

Fennel Seeds 1/2 tsp

Turmeric powder a pinch

Asafoetida a pinch

Mustard Seeds 1 tsp

Coriander leaves few

Salt to taste

Method:

1. Soak chickpeas overnight.

2. Pressure cook them with a pinch of salt for 4 whistles.

3. Peel the skin of small onions. Chop them into halves. Keep them aside.

4. Grind tomatoes, ginger, garlic, fennel seeds, cardamom and cloves into a fine paste. Keep it aside.

5. Grind coconut into a fine paste adding little water.

6. Heat oil in a pan. Once hot, add mustard seeds and allow them to splutter.

7. Add small onions, saute until translucent.

8. Next add the ground tomato paste (step 4) and saute until the raw smell of tomato goes away.

9. Add the cooked chickpeas, turmeric powder, asafoetida and salt. Let it mix well for a minute.

10. Next add the ground coconut (step 5). Mix them well.

11. Close the pan with a lid. Let them simmer for 3 to 4 minutes.

12. Switch off the flame and garnish with coriander leaves.