Kadala/Chickpea Curry
Ingredients
2 cups dried black chickpeas (kalai chana)
3 tbsp coconut oil
1 large onion, finely chopped
4 garlic cloves, minced
2.5 cm piece fresh ginger, grated
2 green chillies, sliced (adjust to taste)
2 tbsp Madras curry powder (adjust to taste)
1 tsp brown mustard seeds (optional)
3–4 fresh tomatoes, chopped
400 ml light coconut milk or water + 2 tbsp yoghurt for creaminess
Salt to taste
Juice of 1/2 lemon or lime
Pinch of asafoetida
Fresh coriander, chopped, to garnish
If using dried chickpeas
Soak 2 cups dried black chickpeas overnight in plenty of water. Drain, rinse and cook with fresh water until tender (about 45–60 minutes on stove, 20–25 minutes in a pressure cooker). Save cooking liquid; you can use some to adjust curry consistency.
Method
Temper (if using mustard seeds): Heat oil in a heavy-based pan over medium heat. When hot, add mustard seeds. Once they pop, add asafoetida, then immediately add chopped onion.
Sauté onion until soft and light golden, about 7–10 minutes.
Add garlic, ginger and green chillies. Cook for 1–2 minutes until fragrant.
Lower heat slightly and add Madras curry powder and turmeric. Fry spices for 1 minute, stirring continuously so they don’t burn—this blooms the flavours.
Add diced tomatoes and a pinch of salt. Cook until tomatoes break down and oil separates slightly, 6–8 minutes.
Add the cooked black chickpeas and stir to coat with the masala. Add 250–350 ml water; then add 200–300 ml coconut milk plus 100 ml water as needed.
Simmer gently for 15–25 minutes so flavours meld and sauce thickens. Stir occasionally and add more liquid if you prefer a saucier curry.
Taste and adjust salt. Finish with lemon or lime juice to brighten.
Stir through remaining coconut milk or yoghurt just before serving for a creamy finish. Garnish with chopped coriander.
Serving suggestions
Serve with steamed basmati rice, jeera rice, roti, chapati or dosa.
Pair with a cooling cucumber raita or plain yoghurt to balance the heat.