Kadala curry (Black chickpeas curry). With black chickpeas cooked in rich coconut sauce, this curry is an absolute game changer. Without a doubt, it’s the perfect side dish for a meat-free meal!
When it comes to healthy eating, the first thing that pops up in my mind is obviously lentils, legumes and pulses. There’s nothing I love more than indulging in a healthy meal that doesn’t compromise on the taste. Moreover, I love to cook with legumes and pulses - they taste absolutely delicious. Best of all, there’s no chopping involved.
There are a few varieties of chickpeas, and the black or brown variety that makes for the core ingredient in this recipe is highly nutritious as well as delicious. I regularly use both white and black chickpeas in my everyday cooking. And this kadala curry or black chickpeas curry is one of my absolute favorite ways to enjoy them.
The word “kadala” translates to black chickpeas (also called kala chana or desi chana), and it’s the most common type of chickpeas used in traditional Kerala cuisine. The cooking method is very similar to white chickpeas. I usually soak them for about 8-10 hours, and cook in a pressure cooker for about 2 whistles. You can also cook them on stovetop until tender.
Traditionally, this kadala curry (black chickpeas curry) is all about rich coconut sauce made with roasted coconut, shallots (small red onions), red chilies, coriander seeds and garlic. The roasted coconut is then transferred to the food processor to make a smooth paste.
To make the curry, splutter mustard seeds in some oil, and brown sliced onions. I love the texture of bits of coconut slices in the curry. If you don’t like them, leave them out. These are totally optional.
Although you’ve already added coriander seeds to the coconut paste, addition of more spices like ground turmeric, ground coriander, garam masala and red chili powder will enhance the flavor of the dish.
At this stage, coconut paste also goes into the kadala curry. Just give it a quick stir fry before adding the cooked chickpeas. Heat through and your delicious curry is ready.
This kadala curry (black chickpeas curry) along with puttu (Kerala steamed funnel cake) is a classic breakfast combo. You can also pair it with appam (rice pancakes) and idiyappam (string hoppers).
More chickpea recipes:
- Chana Masala (Chickpea Masala)
- Vegan Chickpea Korma
- Sweet Potato chickpea Curry
- Chana Chaat
- Chickpea Burger
- Besan Chilla (Chickpea Pancakes)
- Mysore Pak (Chickpea Fudge)
- Boondi Ladoo
Kadala Curry | Black Chickpeas Curry | Video
Ingredients
Coconut paste:
- 2 teaspoon oil Coconut oil preferred for authentic taste
- ¼ cup grated coconut
- 1 shallot chopped
- 3 dried red chilies
- 2 teaspoon whole coriander seeds
- 4 garlic cloves chopped
- 1 sprig curry leaves
Black chickpeas (kadala) curry:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 small onion sliced
- 2 tablespoon coconut slices
- ¼ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground coriander coriander powder
- 2 teaspoon garam masala
- ½ teaspoon red chili powder
- 1 and ½ cups black chickpeas kadala or desi chana or kala chana
- Salt to taste
- Curry leaves to garnish
Instructions
- To soak chickpeas, place them in a bowl, cover with water and set aside for 8 hours or overnight. Drain water. Place chickpeas in a pressure cooker, and cover with 2 ½ cups water. Cook for 2 whistles. Alternatively, you can cook them on the stovetop for 20-25 minutes or until chickpeas are tender. Set aside.
- To make coconut paste, heat oil in a frying pan over medium-high heat. Add coconut, shallots, red chilies, coriander seeds, garlic cloves and curry leaves. Sauté, stirring, for 2-3 minutes or until browned. Remove from heat. Leave to cool. Place the mixture in a food processor. Process to a smooth paste. Add a little water if needed. Set aside.
- To make the curry, heat oil in a pan over medium-high heat. Add mustard seeds and allow to splutter. Add onions and coconut slices. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add turmeric powder, coriander powder, garam masala and red chili powder. Sauté, stirring constantly, for a minute.
- Add coconut paste. Sauté, stirring constantly, for 1 minute. Add water to make thick sauce. Add boiled chickpeas. Season with salt. Stir to combine. Bring to boil. Reduce heat and simmer for 2-3 minutes.
Video
Nutrition
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RAMESH P K says
Your kadala curry came out well for combination of rice puttu