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Curried Chickpeas Kadala Kari

Curried Chickpeas or Kadala Kari & The Suriani Kitchen Cookbook Giveaway

Popular Kerala style Curried Chickpeas or Kadala Kari made with brown chickpeas cooked with spices, tomatoes and coconut.
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Prep Time 30 mins
Cook Time 45 mins
Total Time 11 hrs 15 mins
Course Side Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 1/2 cup grated fresh coconut
  • 6 whole peppercorns
  • 3 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 large onion, sliced
  • 2 green chillies slit
  • 6 curry leaves
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • cup ½chopped tomato
  • 1 tsp chilli powder
  • 1 tbsp ground coriander
  • 1/2 tsp ground turmeric
  • 6 cups to 8water
  • 1 tsp salt
  • 1 1/2 cups dried chickpeas pre-soaked in water overnight

Instructions
 

  • Spread the grated coconut on a baking sheet and roast till lightly toasted. With a mortar and pestle or food processor, grind the toasted coconut with the peppercorns and 1/2 cup water to a coarse paste. Set aside.
  • Heat the oil in a deep pot and add the mustard seeds. When they burst, add the onions and fry for 1 to 2 minutes until soft and transparent.
  • Add the green chillies, curry leaves, and ginger and garlic pastes and fry for a minute, Then add the chopped tomatoes. Stir-fry for one more minute, until the tomatoes are soft. Add the chilli powder, coriander and turmeric and stir-fry till the oil rises to the top.
  • Add the ground coconut paste and continue stirring for 1 to 2 minutes.
  • Add the water, salt, soaked chickpeas. Stir, cover with a lid and simmer for 30 to 40 minutes, until the gravy has thickened and the chickpeas are tender.