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Kadala (Black Chickpeas) Curry

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Ingredients

Adjust Servings:

	For Cooking Kadala (Black Chickpeas)
	1 cup black chickpeas (soaked overnight)
	3 cups water
	½ tsp salt
	For the Masala Paste
	½ cup grated coconut
	1 tbsp coriander seeds
	2 dried red chilies
	½ tsp fennel seeds
	½ tsp black peppercorns
	¼ tsp turmeric powder
	½ tsp garam masala
	1 small onion (sliced)
	1 small tomato (chopped)
	1 tbsp coconut oil
	For the Curry
	1 tbsp coconut oil
	1 tsp mustard seeds
	1 sprig curry leaves
	1 green chili (slit)
	1 small onion (finely chopped)
	1 tsp ginger-garlic paste
	1 small tomato (chopped)
	Salt to taste

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Kadala (Black Chickpeas) Curry

Name: Kadala (Black Chickpeas) Curry
Cook time: 30 min
Total time: 40 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: black chickpeas (soaked overnight): 1 cup; water: 3 cups; salt: ½ tsp; grated coconut: ½ cup; coriander seeds: 1 tbsp; dried red chilies: 2; fennel seeds: ½ tsp; black peppercorns: ½ tsp; turmeric powder: ¼ tsp; garam masala: ½ tsp; onion (sliced): 1 small; tomato (chopped): 1 small; coconut oil: 1 tbsp; coconut oil: 1 tbsp; mustard seeds: 1 tsp; curry leaves: 1 sprig; green chili (slit): 1; small onion (finely chopped): 1; ginger-garlic paste: 1 tsp; tomato (chopped): 1 small; Salt to taste

flavorful coconut based gravy

Features:

Cuisine:

Indian

Kadala Curry is a flavorful South Indian dish made with black chickpeas cooked in a spiced coconut-based gravy. It pairs perfectly with puttu, appam, dosa, or rice, making it a hearty and delicious meal.

40 minutes
Serves 4
Medium

Ingredients

For Cooking Kadala (Black Chickpeas)
1 cup black chickpeas (soaked overnight)
3 cups water
½ tsp salt
For the Masala Paste
½ cup grated coconut
1 tbsp coriander seeds
2 dried red chilies
½ tsp fennel seeds
½ tsp black peppercorns
¼ tsp turmeric powder
½ tsp garam masala
1 small onion (sliced)
1 small tomato (chopped)
1 tbsp coconut oil
For the Curry
1 tbsp coconut oil
1 tsp mustard seeds
1 sprig curry leaves
1 green chili (slit)
1 small onion (finely chopped)
1 tsp ginger-garlic paste
1 small tomato (chopped)
Salt to taste

Directions

Kadala Curry is a traditional Kerala-style black chickpea curry that is rich, aromatic, and packed with flavors. The dish features black chickpeas (kadala) cooked until tender and simmered in a thick, spiced coconut-based gravy. The roasted coconut and whole spices add depth and warmth, while fresh curry leaves enhance the authentic South Indian taste. Kadala Curry is commonly served with puttu (steamed rice flour cylinders) but also pairs well with dosa, idiyappam, appam, or even plain rice. It’s a nutritious, protein-rich, and satisfying dish perfect for breakfast, lunch, or dinner.

Here’s an approximate nutritional breakdown for one serving (1/4 of the recipe) of Kadala Curry: The exact values can vary based on the specific ingredients used, portion size, and whether you add extra oil or garnishes. This dish is rich in protein and fiber, making it a healthy, fulfilling meal!

Nutrient	Amount (Per Serving)
Calories	200–250 kcal
Protein	12–14g
Carbohydrates	30–35g
Fiber	7–9g
Fat	7–9g
Saturated Fat	3–4g
Cholesterol	0mg
Sodium	400–500mg
Sugar	3–5g
Vitamin A	5–8% of Daily Value
Vitamin C	10–15% of Daily Value
Iron	15–20% of Daily Value

*Nutrition information is approximate and can vary based on ingredients used. Always consult with a nutritionist for more precise details.*

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Steps

1 Done	Cook the Chickpeas 1. Soak black chickpeas overnight. 2. Pressure cook with 3 cups of water and ½ tsp salt for 4–5 whistles or until soft. Keep the cooked water aside.
2 Done	Prepare the Masala Paste 1. Heat 1 tbsp coconut oil in a pan. 2. Add coriander seeds, dried red chilies, fennel seeds, and black peppercorns. Roast until aromatic. 3. Add sliced onions and grated coconut. Roast until golden brown. 4. Add chopped tomatoes and sauté until soft. 5. Cool slightly, then grind into a smooth paste using little water.
3 Done	Prepare the Curry 1. Heat 1 tbsp coconut oil in a pan. 2. Add mustard seeds and let them splutter. 3. Add curry leaves, green chili, and chopped onions. Sauté until onions turn golden. 4. Add ginger-garlic paste and sauté for a minute. 5. Add chopped tomatoes and cook until soft. 6. Pour in the ground masala paste and sauté for 2–3 minutes. 7. Add the cooked chickpeas along with the reserved water. Mix well. 8. Simmer for 10 minutes until the curry thickens. Adjust salt and add garam masala.
4 Done	Serve Garnish with fresh coriander leaves and serve hot with puttu, dosa, appam, or rice!

Aswathy

Hi there! I'm Aswathy, a passionate home cook with a love for creating delicious meals that bring people together. I believe that cooking is an art, and every dish tells a story. I'm originally from Kerala, India, and my culinary journey began at a young age, inspired by the vibrant flavors and traditions of my homeland. I love experimenting with new recipes and sharing my culinary adventures with others. I believe that food is not just about sustenance; it's a way to connect with others and create lasting memories. Join me as I explore diverse cuisines and discover the joy of cooking!