Kadala is a South Indian word for Black Chickpeas. Chickpeas are a legume high in Protein, Fiber, and other nutrients such as B-complex vitamins, vitamin C, and minerals such as Iron, Phosphorus, and Copper.
They help build muscle, control diabetes and are ideal for weight loss. It may be used to make Sprouts Chaat, Curry, Kebab, and other foods.
Kadala Curry is a curried dish of chickpeas cooked with onions, tomatoes, various spices, and curry leaves.
This is an Indian dish from Kerala.
Ingredients
- Brown Chickpea (Raw) – ½ Cup
- Shallot Onion (Finely Chopped) – 2-3 No.
- Curry Leaves – 7-8 No
- Green Chilli (slitted) – 1 No.
- Tomato Puree – 1 Cup
- Red Chilli Powder – ½ Teaspoon
- Turmeric Powder – ¼ Teaspoon
- Mustard Seeds – ¼ Teaspoon
- Ginger-Garlic (Crushed) – 1 Tablespoon
- Asafoetida – A pinch
- Salt – To taste
- Coconut (Grated) – ¼ Cup
- Coriander Leaves – ¼ Cup
- Oil – 1 Teaspoon
Method
- Soak brown chickpeas overnight for 7–8 hours. In a pressure cooker, add a pinch of salt and water. Cook for 5–6 whistles, or until soft. In a kadai, heat the oil. Wait for the mustard seeds to crack. Then add the chopped onions, ginger-garlic paste, green chillies, curry leaves, and asafoetida, and sauté till the onions become translucent.
- Now, add tomato puree, red chilli powder, turmeric powder, and grated coconut at this stage. Give a nice stir to this curry mixture. Finally, add the boiled chickpeas to the curry mixture and let it simmer for about 10 to 15 minutes.
- Taste the curry and adjust the chilli powder and salt as desired. Switch off the flame and garnish with chopped coriander leaves. Serve this curry with Puttu, Idiyappam, and Appam.
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