Brown Chickpea Coconut Curry - Kadala Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
252 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Brown Chickpea Coconut Curry - Kadala Curry
Description
Kadala Curry begins with brown chickpeas soaked or boiled, then pressure cooked until tender. Toasted fresh or dried coconut blended with water forms a creamy paste integral to the curry’s texture. The cooking process involves frying mustard seeds, curry leaves, asafetida, onions, garlic, and ginger to build a fragrant base.
Ground spices—including coriander, fennel, cinnamon, cardamom, cloves, cayenne, and turmeric—join this mixture before chopped tomatoes add acidity and bulk. This spice-tomato base simmers until tomatoes soften and meld flavors. The coconut paste and cooked chickpeas are combined and simmered further to thicken the curry and incorporate flavors.
The curry is traditionally garnished with extra shredded coconut and tempered with additional mustard seeds and dried red chili, adding aroma and texture. Kadala Curry pairs well with steamed rice or flatbreads as a filling vegetarian entrée.
This recipe includes options for soaking chickpeas, using fresh or dried coconut, and specifies precise spice measurements for balanced heat and fragrance. The pressure-cooking step efficiently softens chickpeas while sealing in their flavor.
Ingredients
Chickpeas:
- 3/4 cup brown chickpeas optionally soaked for 4 hours, uncooked
- 2 cups water
- 1/2 cup coconut fresh(thawed if frozen) or dried + more for garnish, shredded
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp mustard seeds
- 6 curry leaves optional
- asafetida optional, use certified gluten-free if needed, aka hing, a good pinch
- 1/2 onion finely chopped, medium
- 4 cloves garlic finely chopped
- 1 tbsp ginger finely chopped
- 2 tsp ground coriander
- 1/2 tsp fennel ground
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/3 to 1/2 tsp cayenne pepper
- 1/2 tsp Turmeric
- 2 tomato chopped
- 3/4 tsp salt or more
Optional tempering
- 1 tsp neutral cooking oil generic cooking oil
- 1/4 tsp mustard seeds
- 2 dried red chili
Instructions
- If you haven’t soaked the chickpeas, Bring the brown chickpeas to a boil in 1 cup of water. Discard the water.
- Pressure Cook: Pressure cook the chickpeas with 2 cups of water for 20 minutes in stove top cooker, Or 30 -35 minutes in electric (Manual 30 minutes in the Instant Pot). Let the pressure release naturally.
- Heat a small skillet over medium heat. Add coconut and toast for 2 to 3 minutes until golden. Stir occasionally to avoid burning. Blend with 2 tbsp of water until most of the coconut breaks down and set aside.
- Heat oil in a skillet over medium heat. When hot, add mustard seeds and let them start to sputter. Add curry leaves and asafetida and cook for few seconds. They will sputter, so be careful.
- Add the onion, garlic, ginger and cook until translucent.
- Add the ground spices and mix well. for half a min. Add tomatoes and a splash of water and cook until the tomatoes are tender. 5 minutes. Mash the larger pieces.
- Add this mixture, salt and the coconut paste to the brown chickpeas (or vice versa depending on the pan size) and simmer over medium heat for 5 to 10 minutes. Taste and adjust salt and heat. Add more water if needed.
- Garnish with coconut. I also usually add a fresh tempering before serving. Heat oil in a small skillet over medium heat. When the oil is hot, add 1/4 tsp mustard seeds and 2 chilies and cook for a few seconds. The seeds will start to pop. Drizzle this over the chickpea curry. Serve over rice, cooked grains or with flatbread, appams, dosas etc.
- To make the Chickpea Curry in a saucepan: Soak the brown chickpeas for at least 4 hours in warm water. Drain and add to a saucepan with 3 cups of water. Partially cover and cook over medium heat for 35 to 45 minutes or until tender to preference. Make the Curry mixture and add to the simmering chickpeas and continue.
Notes
- If using pre-cooked brown chickpeas, adjust water amounts accordingly to 2 cups for the curry.
- Fresh or dried coconut can be used; toast before blending for optimal flavor.
- Spice quantities provide moderate heat; adjust cayenne pepper to taste.
- The curry reheats well and can be served with rice or breads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 466mg | 19% |
| Potassium | 610mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 961IU | 19% |
| Vitamin C | 75mg | 83% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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