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 ✅.

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