Kadala Curry

🛒 Ingredients

• Dried Chickpeas 200 g · 700 kcal
• Grated Coconut 75 g · 260 kcal
• Onion 200 g · 80 kcal
• Tomato 150 g · 30 kcal
• Ginger-Garlic Paste 30 g · 30 kcal
• Green Chillies 15 g · 5 kcal
• Curry Leaves 5 g · 2 kcal
• Mustard Seeds 5 g · 25 kcal
• Coconut Oil 30 g · 260 kcal
• Turmeric Powder 3 g · 10 kcal
• Coriander Powder 6 g · 20 kcal
• Red Chili Powder 3 g · 10 kcal
• Garam Masala 3 g · 10 kcal
• Water 500 g · 0 kcal

👨‍🍳 Instructions

1. Soak chickpeas overnight or for at least 8 hours; drain and rinse well. Pressure cook the soaked chickpeas with enough water and a pinch of salt for 5-6 whistles or until tender.
2. In a pan, dry roast grated coconut until golden brown, then transfer to a blender with a little water and grind to a smooth paste; set aside.
3. Heat coconut oil in a large pan or pot. Add mustard seeds and let them splutter, then add curry leaves, chopped onions, green chillies, ginger-garlic paste and sauté until onions are soft and translucent.
4. Add chopped tomatoes and cook until they soften and the oil separates. Stir in turmeric powder, coriander powder, and red chili powder; cook for 1-2 minutes until aromatic.
5. Add the cooked chickpeas to the pan along with about 1 cup of the chickpea cooking liquid. Bring to a simmer.
6. Stir in the ground coconut paste and garam masala. Mix well and let it simmer for 5-7 minutes, allowing the flavors to meld and the curry to thicken slightly.
7. Serve hot with Appam, Puttu, Dosa, or steamed rice.