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
Preparation time: 10 mins
Cooking time: 20 mins
- 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
- 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