Kadala refers to black chickpeas in Malayalam. It’s one of the staple dishes from Kerala and by far my favorite black chickpeas curry. The aromatics just compliment this legume perfectly and the fact that it can be stirred up with easily available ingredients is an achievement in itself. Try it yourself and you will know what I’m talking about. This gravy is commonly relished with dosa, Aappam(hoppers) or most popularly with loose rice cake called puttu in Kerala and neighboring areas.
Nutrition in black and white chickpeas:
Talking of chickpeas did you know that Black chickpeas are slightly higher in protein and fibre than white chickpeas, and they also contain more iron, folate, and antioxidants. On the other hand, white chickpeas are slightly lower in calories and carbohydrates than black chickpeas, making them a good choice for those who are watching their calorie intake.
Let’s get started with the recipe;
Boil the chickpeas;
1. In a pressure cooker add the overnight soaked 1cup chickpeas, salt and 3 cups water. Allow to pressure cook for about 7 whistles.
Roast and grind masala;
1. In a saucepan heat a tsp coconut oil and add 1/2 inch cinnamon, 3 cloves, 3 cardamom and 1 tsp fennel seeds. Sauté for a minute.
2. Add sliced onion, 3-4 green chillies, 3 garlic cloves and an inch ginger. Sauté well.
3. Once the onions are soft, add 1 chopped tomato and salt. Sauté till tomatoes are mushy.
4. Add 1/2 cup grated coconut and few curry leaves. Stir and sauté for 3-4mins.
5. Lower the heat and add 1/2 tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder, few peppercorns(to taste) and 1/2 tsp garam masala powder. Sprinkle some water, if the masala are getting dry and sticking to the pan bottom.
6. Take off heat and allow the masala to cool down completely. Transfer the mixture to a blender, add 1/2 a cup of water and blend to a smooth paste. Masala paste is ready.
Making the curry;
1. Heat 1 tbsp coconut oil in a saucepan. Add 1 tsp mustard, 1/2 cumin seeds, 1-2 dried red chilli and few curry leaves. Add cubed onions and sauté till it turns soft.
2. Add the prepared masala and sauté for 1-2 mins.
3. Add the cooked chickpeas along with the water and salt to taste. Mash few chickpeas to get a creamy and richer consistency. Cover and cook for 15 mins. Garnish with handful of chopped cilantro leaves. Kadala curry ready. Serve with Aappam(Hoppers). Cheers!
Ingredients
- For the chickpeas;
- Black chickpeas- 1 cup( soak overnight)
- Salt-1/2tsp
- Water- 3cups
- To Roast and grind the masala;
- Coconut oil- 1tsp
- Cinnamon- 1/2inch
- Cardamom-3
- Cloves-3
- Fennel seeds- 1tsp
- Onion- 1( sliced)
- Green chilies-3-4
- Garlic- 3-4cloves
- Ginger- 1inch piece
- Tomato- 1(chopped)
- Grated coconut- 1/2cup
- Curry leaves- few
- Peppercorns- to taste
- Turmeric- 1/2tsp
- Red chili powder- 1tsp
- Coriander- 1 tsp
- Garam masala powder- 1/2tsp
- Water- 1/2cup
- For the curry;
- Coconut oil- 1tbsp
- Mustard- 1tsp
- Cumin- 1/2tsp
- Dry red chillies- 2-3
- Curry leaves- few
- Onion- 1( large diced)
Directions
- Boil the chickpeas;
- 1In a pressure cooker add the overnight soaked 1cup chickpeas, salt and 3 cups water. Allow to pressure cook for about 7 whistles.
- Roast and grind masala;
- 1In a saucepan heat a tsp coconut oil and add 1/2 inch cinnamon, 3 cloves, 3 cardamom and 1 tsp fennel seeds. Sauté for a minute.
- 2Add sliced onion, 3-4 green chillies, 3 garlic cloves and an inch ginger. Sauté well.
- 3Once the onions are soft, add 1 chopped tomato and salt. Sauté till tomatoes are mushy.
- 4Add 1/2 cup grated coconut and few curry leaves. Stir and sauté for 3-4mins.
- 5Lower the heat and add 1/2 tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder and 1/2 tsp garam masala powder. Sprinkle some water, if the masala are getting dry and sticking to the pan bottom.
- 6Take off heat and allow the masala to cool down completely. Transfer the mixture to a blender, add 1/2 a cup of water and blend to a smooth paste. Masala paste is ready.
- Making the curry;
- 1Heat 1 tbsp coconut oil in a saucepan. Add 1 tsp mustard, 1/2 cumin seeds, 1-2 dried red chilli and few curry leaves. Add cubed onions and sauté till it turns soft.
- 2Add the prepared masala and sauté for 1-2 mins.
- 3Add the cooked chickpeas along with the water and salt to taste. Mash few chickpeas to get a creamy and richer consistency. Cover and cook for 15 mins. Garnish with handful of chopped cilantro leaves. Kadala curry ready. Serve with Aappam(Hoppers). Cheers!
