Category: Soups & Dal, Vegetarian Recipes
Cuisine: Indian, Kerala, South Indian
Yields:
6 Servings
Difficulty: Medium
Prep Time: 8 Hr
Cook Time:
40 Mins
Total Time:
8 Hr 40 Mins
Brown Chickpeas (desi chana) have a very earthy taste, unlike it’s famous cousin the white chickpeas or chole. This is a recipe from Kerala. The sliced coconut in this recipe is optional but gives it the authentic touch.
Ingredients
- For Tempering/Tadka:
- To grind into a paste:
Instructions
- Wash chickpeas (desi chana/kadala) and soak it in water for about 8 hours or overnight.
- Put the chickpeas in a pressure cooker with about 5 cups water and salt to taste and pressure cook for 20 minutes, with the whistle on. (You can pressure cook it in an Instant Pot too). Turn off Pressure Cook mode and let it cool completely.
- Put all the grinding ingredients in a frying pan and saute it for about 3 to 4 minutes, making sure not to burn the spices. Let it cool and grind it all into a fine paste, adding in a little water.
- Now add in the ground paste and saute for 2 minutes. You can add in a little water if necessary.
- Now add the tempering into the chickpea curry in the Instant Pot and mix well. Check seasonings and switch off Saute mode after 30 minutes. Kadala curry is ready to be served. It goes very well with Kerala style appams. puttu, rice or even some bread.
- Slice the coconut pieces into small pieces. Chop onions finely and ginger into juliennes.
- For tempering, take a large frying pan and heat some oil. When the oil heats, add the mustard seeds. Let the seeds splutter, add chopped onions, ginger, curry leaves and sliced coconut pieces. Let the onions turn golden brown for about 10 minutes. Turn off the flame.