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).
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Recipe Summary
Ingredients
Directions
Cook's Notes:
You can use regular dry garbanzo beans instead of black chickpeas, coconut milk instead of fresh coconut, and canola oil instead of vegetable, if desired.
When tempering the mustard seeds, the oil should be hot enough that the seeds pop upon contact with oil.
If using coconut milk instead of fresh coconut, add it to the mixture in the last step once the curry begins to boil and froth. Cook for an additional 3 to 4 minutes over low heat, taking care not to allow curry to come to a boil.