Kerala Style Kadala Curry (Chickpeas Curry) to serve with puttu, appam, dosa, idli, rice or roti.
Course: Breakfast
Cuisine: Indian, Kerala
Keyword: Kerala Kadala Curry
Ingredients
FOR COOKING CHICKPEAS
1cupChickpeas
3cupsWater
Salt as needed
2tbspCoriander Leaves, Chopped ( for garnishing)
SEASONING INGREDIENTS
1sprigCurry leaves
2tbspCoconut Oil (Or Vegetable Oil)
½tspMustard
OTHER INGREDIENTS
6-8piecesShallots (Or 1 big onion chopped)
1mediumTomato, chopped
10-15podsGarlic
2"pieceGinger, crushed
SPICE POWDERS
2tspChilli Powder
3tspCoriander Powder
¼tspTurmeric Powder
½tspCumin/Jeera Powder
½tspPepper Powder
¼tspGaram Masala
Instructions
Soaking Chickpeas : Rinse and soak 1 cup black or white chickpeas (kadala) overnight with enough water.
Seasoning : Take a pressure cooker, preferably about 3 Ltrs capacity to cook 1 cup chickpeas. Heat coconut oil (coconut oil gives nice flavour) in a pressure cooker over a medium heat. When hot, but not smoking, add mustard seeds and curry leaves. Saute for a while, when mustard seeds pops and sizzle, add the sliced shallots/onion. Reduce flame to medium-low and fry the onions until the onions turn golden brown and soft. Add coarsely ground (or finely chopped) ginger, garlic and tomato. Saute till the raw smell goes. It will take about 5-10 minutes to saute the onion, ginger,garlic and tomato.
Adding Spices : Add chilli powder, coriander powder. turmeric powder, pepper powder, cumin(jeera) powder and garam masala to the onion mix and saute for 3-4 minutes. Fry until the mixture turns a dark reddish brown and the spice powders are well roasted and fragrant.
Pressure Cooking Chickpeas : Add soaked chickpeas, salt and 3 cups water to this mixture. Stir well, bring it to a boil and cover the cooker with the lid. After the first whistle, reduce the heat to medium and cook the chick peas in medium flame for 12-15 minutes or for 5-6 more whistles (Or follow the usual cooking methods, cook until chickpeas is properly done). Turn off the stove.
Garnishing & Mixing : Keep it in closed position for about 15-20 mins for the chickpeas to absorb flavours and wait until all steam has escaped. Once the pressure settles, open the cooker lid, add coriander leaves, add more salt if needed, mix well and check the gravy consistency. If needed, turn on the stove and cook the curry again in high flame for about 5-10 minutes to get the desired consistency. Serve with appam,dosa, idli or puttu.
Notes
MEASURING TOOLS USED : 240 ml cup, 15 ml tablespoon and 5 ml teaspoon.