Kadala Curry – Chickpeas in spicy gravy..

The most popular and filling breakfast in a Kerala family – Rice cakes with Kadala / Chickpea curry..!

We are not a very breakfast loving family… In fact most days, mornings are a rush of activities that a simple Kelloggs / Chocos/ Oats breakfast is good enough. However like I have mentioned before weekends are the “hungry” days in my house. My family expects a full meal starting from breakfast, “after breakfast”, tea, lunch to dinner and sometimes an “after dinner ” too.. and oh yes… they expect something in between these meals too. To cut a long story short, I have a full kitchen on weekends.

Coming back to our breakfast menu, Kadala curry or chickpes is a very popular meal. This spicy curried dish goes with most foods, be it dosa (rice/wheat crepes), roti or puttu (steamed rice flour cakes). This makes for a simple, traditiona and satisfying start to the day. The gravy is quite spicy so make sure you adjust your spice levels.

KADALA CURRY / CHICKPEAS CURRY

  • 1 cup black kadala
  • 2 green chillis split
  • 3/4 tsp salt
  • 2 medium onions sliced
  • 2″ ginger chopped
  • 4 cloves garlic chopped
  • 1 large tomato diced
  • 1 tbs corriander leaves
  • 2 stalks curry leaf
  • 1tbs chilli powder
  • 1 1/2 tbs corriander powder
  • 1/2 tbs turmeric
  • 2 tbs chicken masala
  • a pinch cumin powder
  • 1/4 cup thick coconut milk
  • corriander leavese for garnish
  • 1 tbs oil

METHOD

  • Wash the kadala well and soak overnight.
  • Pressure cook with the green chilli and salt till almost done.
  • Separately heat the oil and saute the onions till glossy. Add the ginger and garlic and saute . Now add the curry leaf and coriander leaf.
  • When wilted add the masala powders and fry till the raw smell is gone.
  • Now add the tomatoes and cook awhile. Once cooked , add this mix to the previously cooked kadala. Close the lid and pressure cook for another 3 whistles. Release steam and boil till you get the required gravy consistency.
  • Switch off the flame and add the coconut milk. Stir well. Garnish with the coriander leaves.
  • Serve hot with Puttu.

This simple and delicious breakfast is my entry to THE KERALA KITCHEN an event hosted by Ria of Rias Collections .

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