In Kerala, Kadala/dried brown chickpea curry is one of the curry usually made for breakfast dishes like appam and puttu. We sometimes prepare will slightly sprouted peas. Coconut bits are added while preparing it. Kadala should be soaked overnight before preparing it so that it will absorb the water and grow in size a bit.
This recipe is a simple kadala curry without grated coconut gravy. This dish is made with fewer ingredients. I have used a pressure cooker to save my cooking time. You can cook it in open vessel too, but as per me, it takes so much time to get cooked.
Here you go with the simple Kerala style kadala curry recipe.
Ingredients
- Dried brown chickpea - 250 gms
- Onion - 1 large
- Green chilies - 4-5 cut into lengthwise
- Coconut bits - 2-3 tablespoon
- Red chili powder - 1 1/2 tablespoon
- Garam masala - 1 tablespoon
- Coriander powder - 1 tablespoon
Instructions
- Add kadala/chickpeas, onions, coconut bits and green chilies to the pressure cooker
- Add 2 cup of water. You can adjust the water quantity as required
- Cook till chickpeas are cooked well. I used to wait till 5-6 whistles
- Once pressure releases from cooker, open it and add spice powders and salt. Give a good stir. On high flame cook it for 4-5 minutes
- Tasty Kerala style kadala curry is ready to serve with puttu/ appam or even with rice also.
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