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Kadala / Chickpeas Curry - Restaurant Style
Published on November 02, 2022
Indian Cuisine

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