Black Chickpeas / Kadala Theeyal


3/4 cup black chickpeas / kadala
15+4 shallots
2 cup grated / desiccated coconut
2 big garlic cloves
1/2 tsp cumin seeds
1/2 tsp pepper corns
small gooseberry sized tamarind
1/4 tsp + 1/2 tsp turmeric powder
1 1/2 tbsp kashmiri chilli powder
1 tbsp coriander powder
2 sprig curry leaves
2 dry red chillies
1 tsp mustard seeds
salt to taste
1 tsp + 1 tbsp coconut oil


  1. Soak kadala / chickpeas in water for 5-6 hours or overnight.
  2. Soak tamarind in little water , extract its juice and keep it aside.
  3. In a pressure cooker, add drained chickpeas, 15 shallots, 1/4 tsp turmeric powder, salt and cook adding 2 1/2 cup water for 1 whistle.
  4. Then reduce the flame to medium-low and cook for 2 whistle.
  5. In a pan, add coconut, 4 chopped shallots and sliced garlic cloves and dry roast.
  6. When it is half done, add cumin seeds, pepper corns and 1 tsp coconut oil and roast well.
  7. Add 1 sprig curry leaves and roast till golden brown.
  8. Switch off the flame and add kashmiri chilli powder, coriander powder and 1/2 tsp turmeric powder and mix well.
  9. Transfer to a plate and allow to cool. Then powder it using small jar of mixie and then grind to a smooth paste adding little water.
  10. Add this coconut paste to the cooked chickpeas and add tamarind extract.
  11. Adjust water and salt and boil well till the gravy thickens. Switch off the flame.
  12. Heat 1 tbsp oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  13. Pour this over the theeyal and mix well. Serve hot…

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