Chickpea Curry (Kadala Curry)

By pauljoseph
March 25, 2011
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Serves: 5

  • Chickpea – 1 cup
  • Onion – 1 large (chopped)
  • Shallots – 5-6 (sliced)
  • Ginger – 1 piece (sliced into strips)
  • Garlic – 3-4 (sliced into strips)
  • Green chilies – 2-3 (slit)
  • Coriander powder – 2 tablespoon
  • Chili powder – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Pepper – 1 teaspoon
  • grated coconut ½ cup
  • Curry leaves – 2 sprigs
  • Mustard seeds – 1/2 teaspoon
  • Oil – 2 tablespoons
  • Salt – to taste
  1. Soak chickpeas in water overnight.
  2. Pressure cook the chickpeas for about 15 minutes with salt and enough water to make the gravy.
  3. In a pan dry roast coriander powder, chili powder, turmeric, and pepper, for about a minute, remove the pan from the flame add the sliced shallots to it.
  4. Roast the grated coconut in a pan till reddish brown. Let it cool for a while, then grind the roasted masala together with the coconut to form a smooth paste.
  5. In a deep pan add 2 tablespoons oil and splutter the mustard.
  6. Sauté the onions, ginger, garlic, curry leaves and green chilies till they turn golden brown.
  7. Add the ground coconut paste and sauté for a few minutes
  8. Add the chickpeas along with the water and bring to a boil.
  9. Check the seasoning and add more salt if required. Cook until the gravy thickens a bit.
  10. Serve with kallappam

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