Kadala ( Chickpeas ) are a helpful source of zinc, folate and protein. They are of two main kinds. One is called "Desi / Kala", which is small and dark brown in color and the second one is called "Kabuli" which is lighter in color and bigger in size. Desi chickpeas have a higher fiber content than Kabuli and hence Desi chickpeas are good for people with blood sugar problems. Desi chickpeas are also known as "Kala Chana" or "Bengal gram".
Recipe for kerala style kadala curry:
Ingredients
Kadala ( Chickpeas) ~ 1 cup
Onion ~ 1 no ( chop to medium sized pieces )
Green Chillies ~ 4 nos (Split lengthwise)
Coriander powder ~ 2.5 tablespoons
Kashmiri red chilly powder ~ 2 teaspoons
Garam Masala ~ 1/2 teaspoon
Turmeric powder ~ 1/2 tespoon
Garlic, sliced ~ 1 tablespoon
Ginger , crushed ~ 1 tablespoon
Tomato ~ 2 nos - small sized
Thick Coconut milk ~ 1/2 cup
Ginger , crushed ~ 1 tablespoon
Tomato ~ 2 nos - small sized
Thick Coconut milk ~ 1/2 cup
Curry leaves ~ 1 stem
Mustard Seeds / Kaduku ~ 1/2 tsp
Thin coconut slices / Thenga kothu ~ 2-3 tbsp
Thin coconut slices / Thenga kothu ~ 2-3 tbsp
Oil ~ 2 to 3 tbsp
Salt to taste.
Method
- Wash and soak chickpeas in enough water for at least 8 hours. Drain the water and pressure cook chickpeas by adding 1/4 tsp turmeric powder,curry leaves 3.5 cups of water and enough salt for about 8-10 whistles in an Indian pressure cooker. The chickpeas should become soft enough to be able to squeeze it with our fingers.
- Heat oil in a pan and add mustard seeds. When it crackles, add sliced coconut pieces and fry in a low flame till it becomes light brown in color. Next add chopped onions, green chilies, ginger and garlic and saute till onions become translucent.
- Add coriander powder, red chilly powder, 1/4 tsp turmeric powder and fry in a low flame for about a minute and then add sliced tomatoes and fry till it becomes soft and mushy.
- Finally add cooked chickpeas along with the water and let it boil in a medium-low flame for about 20 minutes or till the gravy reaches your desired consistency. Finally add thick coconut milk and remove the curry from the flame after 5 minutes.
9 comments:
Nice curry!!.. looks very tempting!! :), and nice information on the types of channa... i'll surely try this curry next time with the channa :)
THANKS A LOT DEVI..NICE TO MEET U..
Dear Jisha,
Thanks for dropping by...the chickpeas curry look yummy:) will be visiting you often:) Hapyp Blogging
Cheers,
Rachana
Jisha,your recipes all look so delicious!I saw your site from the foodieblogroll and if you won't mind, I'd love to guide foodista readers to your site.Just add a foodista widget at the end of this blog post and it's ready to go.Thanks!
Thanks. Today i'm trying this recipie.....
Beautiful, lovely presentation !! So tempting pictures ..
Love it here Jisha
Nice
wow yummy
Dear Jisha!
I love your the curry yummy foods
that I love so much to maked evey weekend with in Summer time.
Have a nice day!
Michiko
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