Chickpea/ Kadala curry can be served as a perfect combination for puttu, idiyappams or appams for breakfast, for lunch or dinner you can serve it with rice, chappathis or pooris.
Kadala, otherwise called chickpeas, is an excellent source of both soluble and insoluble dietary fibre. They are rich in protein and loaded with minerals. They are heart healthy as they can lower LDL and total cholesterol. You can add cooked chickpeas to any salads as they add to the taste and can keep you fuller longer.
Ingredients
- 1 cup Black Chickpeas/Chana/Kadala
- 1/4 tsp. Turmeric powder
- 1 large Onion, sliced and chopped
- 3 Green chillies, slit
- Curry leaves, a sprig
- 1 tsp. Red chilly powder
- 1/8 tsp. Turmeric powder
- 1/2 tsp. Mustard seeds
- 2 Dry red chillies
- Coconut oil, as required
- Salt, to taste
To roast and grind to a paste
- 1 cup Grated coconut
- 2 shallots, sliced
- 1½ tbsp. Coriander powder
- 1/4 tsp. Fennel seeds
- 2 nos. cardamom
- 3 nos. cloves
- 1 no. Cinnamon stick
- 1/2 tsp. Whole pepper corns
- 1 petal Star anise
Method
- Soak the kadala overnight and cook in a pressure cooker till soft adding ¼ tsp turmeric powder and salt. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Keep it closed for 20 mins. Drain the water and save it for making gravy.
- Heat 1 tsp oil in a pan and add the whole spices. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Add the coriander powder and saute. Do not burn the masala added. Switch off and leave aside. Grind it to a paste when it cools down.
- In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies. Now add the sliced onion, green chillies and curry leaves. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala. Bring to a boil and add the ground coconut paste and cooked kadala. Mix well and cook until the gravy achieves your desired consistency. Switch off and serve hot with pooris or puttu, whatever you desire.
