Kadala / Chickpeas Curry – Restaurant Style


1 1/2 cup black chickpeas / kadala
2 onions ( 1 1/2 cup) onions, thinly sliced
1 tsp ginger, chopped
1 tsp garlic, chopped
1 green chilli, chopped
1/2 tsp + 1/2 tsp turmeric powder
3/4-1 tsp chilli powder
1 1/2-2 tsp coriander powder
1 small tomato, chopped
1/2 tsp garam masala
a pinch of fennel seeds
2 dry red chillies, broken
1 sprig curry leaves
3 tbsp thick coconut milk
2 tsp butter
salt to taste
coconut oil, as required


  1. Soak kadala / chickpeas in water for 6-8 hours or overnight.
  2. In a pressure cooker, add soaked chickpeas , 1/2 tsp turmeric powder and enough water and cook for 4-5 whistles till soft.
  3. Heat 1 1/2 tbsp coconut oil in a pan and add a pinch of fennel seeds and stir for few seconds.
  4. Add sliced onions, chopped ginger, garlic and green chilli and saute till onion turns light golden.
  5. Add turmeric powder, chilli powder and coriander powder and mix well at low flame till the raw smell disappears.
  6. Add chopped tomato and cook for 3-4 minutes till tomato turns mushy.
  7. Add garam masala to this and mix well. Switch off the flame and keep it aside to cool.
  8. Then grind to a fine paste adding little water and keep it aside.
  9. Heat 1 tsp coconut oil in a pan and fry dry red chillies and curry leaves.
  10. Then add the ground paste and mix well.
  11. Add the cooked chickpeas along with its water and salt and bring to a boil.
  12. Cook covered for 5-8 minutes over low-medium flame, stirring in between.
  13. Add thick coconut milk and mix well. Switch off the flame.
  14. Add butter to this and mix well. Keep it covered for 10 minutes before serving…

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