Chickpea Coconut Curry Kadala Recipes

CHICKPEA COCONUT CURRY

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Stir in ginger, garlic, garam masala, cumin, coriander and ¼ teaspoon salt; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
• Puree the sauce with an immersion blender or in a regular blender until smooth. (Use caution when pureeing hot liquids.) Return the sauce to the pot, if necessary, and add chickpeas, lemon juice and the remaining pinch of salt. Sprinkle with cilantro, if desired.

CHICKPEA & COCONUT CURRY (KADALA)

Steps:

• If using dried chickpeas, soak overnight in plenty of water, then drain.
• Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
• Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
• When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
• Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
• As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
• Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
• Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
• Add onion and curry leaves and saute and stir a further minute or two.
• Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
• Add 1 cup coconut milk and simmer for a further 10-15 minutes.
• Serve with rice and garnish with fresh cilantro.

KADALA CURRY RECIPE (KERALA STYLE BLACK CHICKPEAS KARI)

Steps:

• Wash chickpeas with water and soak them in 3 cups of water for 6-8 hours.
• Drain the water and wash the chickpeas once again.
• Add the soaked chana to a pressure cooker along with 2 cups of water, turmeric powder, and salt, and stir gently.
• Pressure cook for one whistle on high heat. Then reduce the heat to low and cook for 15 minutes.
• Remove the cooker from the heat and let the pressure release naturally.
• Open the lid of the cooker.
• Add the soaked chana to an instant pot along with 1 and ½ cups of water, turmeric powder, and salt, and stir gently.
• Close the lid and set the valve to the sealing position.
• Press PRESSURE COOK and set the timer for 15 minutes at high pressure.
• Once the timer goes off, do a 10 minutes natural pressure release. Then release the remaining pressure manually and open the lid.
• Add coconut to a skillet and roast on medium heat until is it nicely browned (3-4 minutes), stirring frequently.
• This process gives a very robust flavor to this curry and a very nice color too.
• Once the coconut is roasted, add it to the small jar of a blender along with ¼ cup of water and blend to make a smooth paste. Scrape the sides of the jar a few times while blending.
• Set the paste aside.
• Heat coconut oil in a large pan over medium-high heat.
• Once the oil is hot, add mustard seeds, curry leaves, and, ginger garlic paste and saute for 10-12 seconds.
• Add onions and fry until it turns translucent (3-4 minutes), stirring frequently.
• Now add tomatoes and green chilies and cook for another 3-4 minutes. Stir frequently while cooking.
• Add coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder, and fry for 3-4 minutes.
• Add some water if the masala is drying out.
• Now add the coconut paste that we made earlier and mix well.
• Add the cooked chana along with the water in which it was cooked to the pan.
• Reduce the heat to low.
• Cook the curry for 10-12 minutes. Mash a few chana with the back of the ladle to make the gravy creamier.
• Check for salt and add as needed.
• Heat coconut oil in a small skillet over medium-high heat.
• Once the oil is hot, add mustard, asafetida, curry leaves, and dry red chilies, and fry for 4-5 seconds.
• Pour the tempering over the curry and stir gently. Serve hot.

KADALA CURRY | KADALA KARI

Steps:

• First rinse and then soak the black chickpeas in 2 cups water for 8 to 9 hours or overnight. You can also use white chickpeas instead of black chickpeas.
• Take the black chickpeas in a 3 litre stovetop pressure cooker. Add fresh water and salt.
• Stir and pressure cook the chickpeas for 9 to 10 whistles or till they are tender and cooked through on medium heat.
• Meanwhile when the chickpeas are cooking, take the grated coconut in a grinder or blender jar. Add water and grind or blend to a smooth paste.
• Keep the ground coconut paste aside.
• In a small pan, dry roast the following spices till aromatic - fennel seeds, mace strands, cinnamon, cloves and grated nutmeg or nutmeg powder. Just a light roasting. Don't over do.
• In a small grinder or coffee grinder or a mortar pestle, grind or pound these five spices to a semi fine or fine powder. Keep aside.
• Heat coconut oil in a pan.
• Add mustard seeds and let them crackle.
• Add chopped shallots. Stir and saute for a minute.
• Then add ginger, chopped green chilies, curry leaves and saute till the shallots turn translucent or a light brown.
• Then add red chili powder, coriander powder, black pepper powder and the ground kerala garam masala. If you already have kerala garam masala, then just add 1 teaspoon of it. Note that 1 teaspoon of red chili powder, makes this curry spicy. So reduce to ½ teaspoon for a less spicy curry.
• Stir the ground spices very well and saute for a minute on low heat.
• Then add the ground coconut paste.
• Stir and mix very well.
• Saute for 4 to 5 minutes on a low heat.
• Then add the cooked black chickpeas or kadala. Stir very well.
• Then add 1 to 1.25 cups water or according to the consistency you prefer. Again stir and mix very well.
• Season with the required amount of salt and stir kadala curry again.
• Let the curry come to a boil on medium heat and the gravy reduces a bit. The flavors and chickpeas should also be well blended. When the curry is done and cooked well, you will see some oil specks on the top layer of the curry.
• Serve Kadala Curry hot with puttu or appams or steamed rice. While serving, you can garnish with some chopped coriander leaves if you like.