Kadala Curry (Black Chickpea Stew)
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"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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Ingredients9 h 5 m servings 409
Original recipe yields 5 servings
- 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.
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- 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.
Per Serving: 409 calories; 13.5 58.4 17.4 0 958 Full nutrition