Kerala Kadala Curry (Black Chickpea Curry)

Ingredients

• 1 cup Black Chickpeas (Kala Chana) (Washed and cleaned)
• 6.5 cups Water (3 cups for soaking, 3 cups for cooking, 0.5 cup for coconut milk)
• 0.25 teaspoon Turmeric Powder
• 2 teaspoon Salt (Divided use)
• 2 tablespoon Oil (vegetable or coconut) (For sautéing)
• 5 cloves Garlic (Finely chopped)
• 2 medium Onion (Chopped)
• 3 tablespoon Coriander Powder
• 1 tablespoon Chilli Powder
• 1 teaspoon Garam Masala (Homemade preferred, or use store-bought)
• 1 medium Tomato (Sliced)
• 2 sprigs Curry Leaves (Divided use)
• 0.5 cup Thick Coconut Milk
• 2 tablespoon Coconut Oil (For tempering)
• 0.5 teaspoon Mustard Seeds
• 3 whole Dry Red Chillies (Cut into halves)
• 5 whole Shallots (Sliced)

Instructions

1. Soak Black Chickpeas

   Wash and clean 1 cup of black chickpeas thoroughly. Place them in a bowl and add 3 cups of water. Soak for 7-8 hours (overnight). For faster soaking, use boiling water and soak for 4 hours.

   Time: PT8H

2. Pressure Cook Chickpeas

   Drain soaked chickpeas and transfer to a pressure cooker. Add 3 cups of fresh water, 1/4 teaspoon turmeric powder, and 1.5 teaspoons salt. Close the lid. Cook on high heat until the first whistle, then reduce to low and cook for 4 more whistles. Turn off heat and let pressure release naturally (10-15 minutes).

   Time: PT30M

3. Sauté Aromatics

   Heat 2 tablespoons oil in a large pan over medium heat. Add 5 finely chopped garlic cloves. Sauté until golden brown. Add 2 chopped medium onions and 0.5 teaspoon salt. Stir and cook until onions are golden brown.

   Time: PT10M

4. Add Spices

   Add 3 tablespoons coriander powder, 1 tablespoon chilli powder, and 1 teaspoon garam masala to the onions. Sauté for 1 minute until the raw smell disappears.

   Time: PT1M

5. Combine Chickpeas and Simmer

   Add cooked chickpeas with their cooking water to the pan. Add 1 sliced tomato and 1 sprig curry leaves. Stir well. Increase heat and cook for 3-4 minutes.

   Time: PT4M

6. Add Coconut Milk

   Reduce heat to low. Add 0.5 cup thick coconut milk and stir gently. Do NOT boil after adding coconut milk. Turn off heat immediately.

   Time: PT1M

7. Prepare Tempering

   Heat 2 tablespoons coconut oil in a small pan. Add 0.5 teaspoon mustard seeds. When they splutter, reduce heat and add 3 dry red chillies (halved). Stir quickly, then add 5 sliced shallots. Sauté until shallots are golden brown. Add 1 sprig curry leaves and mix well. Turn off heat.

   Time: PT5M

8. Finish Curry

   Pour the tempering over the curry. Do NOT stir. Cover the pan with a lid immediately. Let rest for 10 minutes to allow flavors to infuse. Stir just before serving.

   Time: PT10M

9. Cleanup

   Wash the pressure cooker, two pans, knife, cutting board, bowls, spoons, and measuring utensils. Wipe down counters and stove.

   Time: PT10M

Nutrition Facts

Calories

220

Protein

8g

Carbohydrates

28g

Fat

9g

Fiber

7g