Kadala / Brown chickpeas curry is very common in Indian Cuisine. We normally make curries or just boil and make into Chaat.

In this recepie, I have made a semi gravy like a roast which can be served as side dish for rice, chapatis, breads, Dosa, appam etc etc. In short it goes well with everything.

In this recepie I have used coconut sliced, dry coconut threads and cooked in coconut oil which gives the recepie a rich flavour.

Let’s checkout the detailed recepie below 👇🏻

Recepie:

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 4

INGREDIENTS:

• Brown chickpeas: 2 cups soaked
• Onions: 2 large finely chopped
• Tomatoes: 1 finely chopped
• Green chillies:2 chopped
• Ginger garlic paste: 1 tbsp
• Curry leaves:few sprigs
• Coriander leaves: 1 tbsp chopped
• Coconut thinly sliced: 1/4 cup
• Coconut flakes/ threads: 2 tbsp ( optional)
• Fennel seeds: 1 tsp
• Turmeric powder: 1/2 tsp
• Kashmiri chilli powder: 1 tbsp
• Coriander powder: 2 tbsp
• Garam Masala powder: 1 tbsp
• Black pepper powder: 1 tsp
• Salt: as required
• Coconut oil: 4 tbsp

PREPARATION:

• Boil soaked chickpeas with salt and enough water for 2 whistles and set aside. Chickpeas should not get very soft n mushy.
• Heat oil in a wok, add fennel seeds, green chillies and coconut sliced. Toss for a minute.
• Add chopped onions with salt and sauté till it becomes golden brown.
• Add ginger garlic paste and sauté till the raw smell goes off.
• Lower the flame and add the spice powders except black pepper powder and sauté till oil separates.Now add the coriander leaves and mix.
• Add tomatoes and cook till they turn mushy. Keep adding the stock from boiled chickpeas gradually till the gravy thickens.
• Finally add the chickpeas and black pepper powder, mix well with the gravy.
• Cover and cook on high flame for 5 mins.
• Open the lid, add the coconut threads and keep sauteeing for another 5 mins.
• Finally add some curry leaves and a tbsp of coconut oil on top and it’s done ✅.