Kadala Curry For Chapathi Without Coconut - Easy Chickpea Curry Recipe
Easy chickpea curry or kadala curry made using dry chickpeas or garbanzo beans make a yummy side dish with chapathi, poori, appam, idiyappam or rice.
Servings 4
Calories 335kcal
Ingredients
- 2 medium sized onions
- 4 medium sized tomatoes
- 1 cup dry chickpeas
- ½ teaspoon salt adjust to taste
- 5 cups water (plus more water for soaking the chickpeas)
- 3 cloves garlic crushed
- 2 tablespoons ginger crushed
Spice powders
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon cumin seeds powder
- 2 tablespoons coriander powder
- 1 teaspoon curry powder (optional)
- 1 teaspoon ground black pepper powder optional
For Seasoning
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 5 dry red chilies broken
- 1 string curry leaves make sure there is no water in leaves
Instructions
- Soak the chickpeas in enough water for about 6 to 7 hours or overnight for best results.
- After soaking, discard the water used for soaking the chickpeas and rinse the chickpeas again in fresh water.
- Transfer the chickpeas to a pressure cooker, add water and salt, mix well.
- Close the pressure cooker with the lid and safety valve and cook in medium heat for about 12 minutes or until 4 whistles come.
- After 12 minutes of cooking, switch off the stove and wait for the pressure cooker to cool down.
- Meanwhile peel and slice the onions.
- Heat oil in a pan and add mustard seeds.
- When the mustard seeds splutter, add the broken dried red chilies and curry leaves and fry for a few seconds.
- Add the sliced onions to the pan and saute the onions until the onions are browned (or better caramelized) or turn transparent in color.
- Add the salt, crushed garlic and ginger to the onions and saute for another 2 to 3 minutes.
- Add the chopped tomatoes to the pan, mix the contents well and stir fry the mixture for about 2 to 3 minutes.
- Cover the pan and cook the onion tomato mixture for about 3 to 4 minutes.
- After 3 to 4 minutes of cooking, the onion tomato mixture is ready, switch off the stove and keep the pan closed.
- Once the pressure cooker is cooled, open the cooker and see if the chickpeas is cooked and soft.
- Transfer the cooked chickpeas (along with the water)in pressure cooker to the onion tomato mixture in the pan (or vice versa) and stir the contents very well.
- Add the remaining spices to the pan - turmeric powder, red chili powder, cumin seeds powder, coriander powder and curry powder and mix everything well until all ingredients are very well combined.
- Heat and simmer the contents for about 2 to 3 minutes in medium heat, keep stirring in between, so the gravy will thicken.
- After 2 to 3 minutes of simmering, stir everything well again, switch off the stove and keep the pan away from heat.
- Keep the pan closed for a few minutes for best results. Easy and yummy chickpea curry is ready to be served!
Nutrition
Calories: 335kcal | Carbohydrates: 49g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Sodium: 343mg | Potassium: 1068mg | Fiber: 14g | Sugar: 14g | Vitamin A: 1761IU | Vitamin C: 115mg | Calcium: 116mg | Iron: 5mg