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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Ibrahim Abdirisak
[email protected]I can't wait to try this kadala curry recipe.
Noah Reyna
[email protected]Kadala curry is my new favorite dish.
Tazol paloan
[email protected]This kadala curry is a winner!
Aubree Dorrance
[email protected]I'll definitely be making this kadala curry again.
Jared Cochran
[email protected]Delicious and easy to make.
Dilshad Lasi
[email protected]This kadala curry is a must-try!
REFLEX MIRZA OP
[email protected]I'm so glad I found this kadala curry recipe. It's now one of my go-to meals.
Manish Bhujel
[email protected]This kadala curry is a great meal prep option. I make a big batch on the weekend and then eat it throughout the week.
Juazzie azzie
[email protected]I love the versatility of this kadala curry. I've served it with rice, naan, and even quinoa.
Cyrus Hamby
[email protected]This kadala curry is a great way to use up leftover chickpeas. It's also a very affordable meal to make.
Turmet Mathew
[email protected]I followed the recipe exactly and the kadala curry turned out amazing! I highly recommend this recipe to anyone who loves Indian food.
Aysha Gahi
[email protected]This is the best kadala curry I've ever had. The spices are perfectly balanced and the chickpeas are cooked to perfection.
taminiatabassum
[email protected]I made this kadala curry for a potluck and it was a hit! Everyone loved the unique flavor and the creamy texture.
Mitra Mugrati
[email protected]This kadala curry is a must-try for any fan of Indian food. It's flavorful, hearty, and perfect for a cold day.
Nisha Benny
[email protected]I'm not usually a fan of chickpeas, but this curry changed my mind. The kadala curry was so delicious and satisfying.
Hattie Hanson
[email protected]This recipe is a keeper! The kadala curry was easy to make and packed with flavor. My family loved it.
Joe Jr Soriano
[email protected]Absolutely delicious! The kadala curry turned out so flavorful and comforting. I love the combination of spices and the creamy texture of the chickpeas.