KADALA CURRY (BLACK CHICKPEA STEW)
Every typical Indian party in the US is bound to have some variation of channa masala, a North Indian chickpea curry made with tomato, onion, and an Indian spice combination. However, this traditional chickpea curry with cilantro and coconut from Kerala, provides a fresh and healthy alternative to an old favorite. This recipe is also great for anyone new to veganism (or vegetarianism). Serve hot over rice, or idiyappam (South Indian rice noodles).
Provided by sasahasram
Categories World Cuisine Recipes Asian Indian
Time 9h5m
Yield 5
Number Of Ingredients 14
Steps:
- Place chickpeas into a large container and cover with several inches of cool water. Let soak 8 hours to overnight.
- Drain chickpeas and add to a medium-sized pot filled 3/4-full with water. Bring to a boil; reduce heat to medium and cook until soft, 30 to 40 minutes. Reserve 1 cup cooking water. Drain chickpeas and set aside.
- Combine coconut, green chiles, onion, ginger, and poppy seeds in a food processor. Break cilantro stalks in half and half again and add to the food processor. Pour in water and blend, adding more water as needed, until smooth.
- Place a large saucepan or pot over medium-high heat; add enough vegetable oil to cover the bottom and heat for 2 minutes. Reduce heat to low and add mustard seeds to temper, making sure not to stand over pot as popping of hot oil can cause mild burns.
- Add coconut mixture to pot once all mustard seeds have popped, followed by chickpeas, being careful that hot oil does not splash on you. Stir until puree is well-distributed with chickpeas. Add 1 cup reserved cooking water from chickpeas, salt, turmeric, black pepper, and jaggery.
- Reduce heat to medium-low and cook until curry begins to boil and froth slightly, 7 to 10 minutes. Remove from heat and serve.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 58.4 g, Fat 13.5 g, Fiber 16.7 g, Protein 17.4 g, SaturatedFat 5.8 g, Sodium 957.9 mg, Sugar 13 g
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Mohammad Shakeel
[email protected]This curry is a great make-ahead meal. I made it on a Sunday afternoon, and then I had leftovers for lunch all week. The flavors just get better the longer it sits.
Ezron Abrahams
[email protected]I'm a big fan of Indian food, and this kadala curry is one of my favorites. The flavors are so complex and satisfying, and the chickpeas are always cooked perfectly. I highly recommend this recipe.
Asha Khoya
[email protected]This curry is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy sauce, and they didn't even notice the chickpeas. I will definitely be making this again.
enow scott
[email protected]I'm always looking for new and exciting ways to cook black chickpeas, and this curry definitely fits the bill. The combination of spices is perfect, and the chickpeas are cooked to perfection. I will definitely be making this again.
Nidhi Lal
[email protected]I love the addition of cilantro to this curry. It really brightens up the dish and adds a fresh flavor.
Chefbablu
[email protected]This curry is a great way to use up leftover coconut milk. I always have a can of coconut milk in my pantry, and this is the perfect recipe to use it up.
Kenneth Robinson
[email protected]I'm not a vegetarian, but I love this curry. The chickpeas are so satisfying, and the sauce is so flavorful. I always feel full and satisfied after eating this curry.
S C
[email protected]This kadala curry is the perfect comfort food. It's warm, hearty, and flavorful. I always feel better after eating a bowl of this curry.
Sandra Littrell
[email protected]I love that this curry is so versatile. I've served it with rice, naan bread, and even quinoa. It's also great as a soup or a stew. I always have a batch of this curry in my freezer.
Md jonaide
[email protected]This curry is a great make-ahead meal. I made it on a Sunday afternoon, and then I had leftovers for lunch all week. The flavors just get better the longer it sits.
Yulanda Hall
[email protected]I'm a big fan of Indian food, and this kadala curry is one of my favorites. The flavors are so complex and satisfying, and the chickpeas are always cooked perfectly. I highly recommend this recipe.
Fathi Haya
[email protected]This curry is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy sauce, and they didn't even notice the chickpeas. I will definitely be making this again.
Oscar Ortega
[email protected]I'm always looking for new and exciting ways to cook black chickpeas, and this curry definitely fits the bill. The combination of spices is perfect, and the chickpeas are cooked to perfection. I will definitely be making this again.
KoreLinks Technologies
[email protected]This kadala curry is a great way to use up leftover black chickpeas. I had some leftover from making hummus, and this was the perfect way to use them up. The curry was delicious and easy to make.
Natasha Redmon
[email protected]I love the smokiness that the roasted cumin seeds add to this curry. It really takes the dish to the next level. I also appreciate that this recipe is vegetarian, so I can enjoy it on meatless Mondays.
Maxharry4yt
[email protected]This curry was easy to make and packed with flavor. I used canned black chickpeas, which made it even quicker. I served it with naan bread, and it was a delicious and satisfying meal.
Syed Shahzaib
[email protected]I'm not usually a fan of stews, but this kadala curry changed my mind. It was so flavorful and satisfying, and the chickpeas were the perfect addition. I will definitely be making this again.
Odigiri Elizabeth
[email protected]I'm a big fan of black chickpeas, and this curry did not disappoint. The sauce was creamy and flavorful, and the chickpeas were tender and delicious. I served it with basmati rice, and it was a perfect meal.
Simon Steven Chisomeko
[email protected]This kadala curry was a hit at my dinner party! The flavors were so rich and complex, and the chickpeas were cooked perfectly. I will definitely be making this again.