Servings
Font
Back
0 from 18 votes

Brown Chickpea Coconut Curry - Kadala Curry

Kadala Curry - Bengal Gram or Kala Chana Curry with Coconut and Spices. Brown Chickpea Coconut Curry from South India (Kerala). Serve with rice, appams, dosas or make a bowl with roasted veggies and grains. Vegan Gluten-free Soy-free Indian Recipe

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 252 kcal
Course: Main Course
Cuisine: Indian , Vegan , gluten-free

Ingredients

Chickpeas:
  • 3/4 cup uncooked brown chickpeas optionally soaked for 4 hours
  • 2 cups water
  • 1/2 cup shredded coconut fresh(thawed if frozen) or dried + more for garnish
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 6 curry leaves optional
  • a good pinch of asafetida / hing optional, use certified gluten-free if needed
  • 1/2 medium onion finely chopped
  • 4 cloves of garlic finely chopped
  • 1 tbsp finely chopped ginger
  • 2 tsp ground coriander
  • 1/2 tsp ground fennel
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/3 to 1/2 tsp cayenne
  • 1/2 tsp Turmeric
  • 2 tomatoes chopped
  • 3/4 tsp or more salt
Optional tempering
  • 1 tsp oil
  • 1/4 tsp mustard seeds
  • 2 dried red chilies

Instructions

    Cup of Yum
  1. If you haven’t soaked the chickpeas, Bring the brown chickpeas to a boil in 1 cup of water. Discard the water.
  2. 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.
  3. 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.
  4. 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.
  5. Add the onion, garlic, ginger and cook until translucent.
  6. 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.
  7. 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.
  8. 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.
  9. 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 cooked brown chickpeas, use 2 cups.
  • Nutritional values based on one serving

Nutrition Information

Calories 252kcal (13%) Carbohydrates 31g (10%) Protein 8g (16%) Fat 12g (18%) Saturated Fat 7g (35%) Trans Fat 1g Sodium 466mg (19%) Potassium 610mg (17%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 961IU (19%) Vitamin C 75mg (83%) Calcium 106mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 252

% 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.