Kadala Thengapal Curry/ Black Chick Peas Curry with Coconut Milk


1 1/2 cup kadala /black chickpeas
1 1/2 cup or 2 onions, chopped
1 tsp ginger, crushed
2 cloves garlic, chopped
1 green chilly, slit
1 medium tomato, chopped
1/2 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
1/4 tsp pepper powder
3/4 tsp garam masala
2 tbsp thengakothu/ coconut slices
1/2-3/4 cup medium thick coconut milk
3/4 tsp mustard seeds
1 dry red chilly
2 sprig curry leaves
3 shallots, sliced
salt to taste
2-3 tbsp coconut oil


  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook adding 1/4 tsp turmeric powder and enough water.
  2. Heat oil in a pan over medium heat and add onion, ginger, green chillies and few curry leaves and saute until onion turns light brown.
  3. Add 1/2 tsp turmeric powder, chilli powder, coriander powder and pepper powder and saute until their raw smell disappears.
  4. Add chopped tomatoes and saute until soft and mushy. Add coconut slices and garam masala and mix well.
  5. Add cooked kadala along with the gravy and coconut milk and cook covered for 10-15 minutes until gravy thickens. Switch off the flame.
  6. Heat 1 tbsp oil in a small pan over medium flame and splutter mustard seeds. Add dried red chilly and sliced shallots and saute until brown.
  7. Pour this seasoning over the curry and keep covered for 15 minutes. Serve with puttu, appam, idiyappam etc..
  • To make the thick gravy, grind 1/4 cup of the cooked kadala to a fine paste adding little water/ gravy and add to the curry and cook for a few more minutes…
Recipe Source: Yummy O Yummy

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