Kadala or black chickpea is one of my favourites. I can have it in curry form or the stir fry version, that can be had as a snack also. Usually people have it with puttu, but I like it with plain white rice.
Chickpea is a healthy food packed with lots of vitamins, minerals, fiber and protein. This one is a typical Kerala style preparation with thick gravy. I have added extra coconut, as I like the gravy to be very thick. But you may cut down a little on the coconut and instead, take a handful of the cooked kadala and mash it to make it into a paste to get a thick gravy.
I hope you enjoy making and eating this dish! 😊
- Black chickpea – 1 cup
- Ginger garlic paste – 1 tbsp
- Onion – 1 large, chopped
- Green chilli – 3, chopped
- Tomato – 1 large, chopped
- Grated coconut – 1 cup (or you may use 3/4 cup)
- Chilli powder – 1 tsp
- Coriander powder – 1 tbsp
- Cumin powder – 1 tsp
- Mustard seeds – 1 tsp
- Hing – a pinch
- Lemon – juice from 1/2 lemon
- Soak the black chickpeas overnight. Pressure cook for 3 – 4 whistles or until soft.
- Heat little oil in a wok and saute the coconut till golden brown. Keep it aside to cool and grind it to a smooth paste.
- Add oil in the same wok and once the oil is hot, add the mustard seeds and hing.
- When the mustard seeds splutters, add the ginger garlic paste and saute until the raw flavour goes.
- Then add onions, green chilli and fry until onions turn light brown.
- Add tomatoes and cook until pulpy.
- Then add turmeric powder, chilli powder, coriander powder, cumin powder and salt and stir well. If it becomes too dry, add a little water.
- Then add the cooked kadala along with the water and the ground coconut paste and cook for a few minutes.
- Take a spoonful of the cooked kadala and grind it to a coarse paste and add it to the gravy together with the lemon juice. Add more water and cook until everything gets blended well.
- Garnish with coriander leaves and serve hot with chapatti, puttu or plain white rice.