Kadala Curry - Chickpeas Curry - South Indian

The main difference in the North Indian Chickpea curry and the South Indian Chickpea curry is the variety of bean used.  The South Indian Chickpea curry uses a dark brown smaller variety of chickpeas.  Even after soaking it and cooking it, it still retains its shape and cannot be broken down with a spoon unlike the other larger variety.  I also find that this variety is full of flavour - more than the larger one.  This curry is traditionally served with Puttu in Kerala.  Puttu is a steamed rice cake topped with coconut and goes well with this curry and it is a very satisfying, filling dish.

Ingredients:

2 cups small dark brown chickpeas 

(soak overnight and cook with a little salt and keep ready)

1 large red onion - chopped

1 large tomato - chopped

A handful of coriander leaves for garnish - chopped

½ teaspoon turmeric powder

1 teaspoon chilli powder

2 teaspoons coriander powder

½ teaspoon cumin seeds

½ teaspoon mustard seeds

1 sprig curry leaves

1 dry red chilli, torn

2 tablespoons oil

1 tablespoon ginger garlic paste

½ teaspoon of garam masala

Method:

               

I wanted you to see the difference between the two types of chickpeas here. The one one the left is the dark brown variety we will be using today whereas the one on the right is the common larger chickpea you will find in the supermarket.

Heat oil in a saucepan – when the oil is hot add mustard seeds.  When the mustard seeds splutter, add cumin and the curry leaves and dry red chilli.  In a couple of seconds add the onion.  When the onions start to get brown add ginger garlic & saute for a few minutes. Next add all the powders – chilli, turmeric and coriander and saute for a few seconds.

Next add tomatoes and cook till the tomatoes go mushy.  Add ½ cup water and salt to taste.  When the water boils add the cooked chickpeas. Cook till the chickpeas get all the flavours of the spices – about 5 – 8 minutes.   

Add garam masala and cook for 3-4 minutes more.  Garnish with chopped coriander leaves and serve hot.