White Kadala Curry/ Chickpeas Curry - Kerala Style

This is a delicious curry, it brings fond memories of my friend Mariam who use to bring this curry with puttu for lunch.

Ingredients

1.1/2 Cups Chickpeas / Kabuli Chana - boiled

1 Teaspoon Ginger Garlic paste
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
1 Green Chillies - finely chopped
3 Tablespoons Oil
A Sprig Curry leaves
1/2 Teaspoon Mustard seeds
2 Teaspoons Meat Masala powder
1 Teaspoon Red Chilly powder
1 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder

2 Tablespoon Coriander leaves - chopped

Salt to taste

Method

Soak chickpeas in water overnight or - minimum 5 hours in warm water.
Drain the soaked water, wash, add water ( a cup over the chickpeas), cook the chickpeas in a pressure cooker with 1/4 teaspoon salt .

In a pan, heat oil, add mustard seeds when they crackle add the curry leaves. Add sliced onion and sauté till it becomes translucent. Add the turmeric powder, green chillies, ginger-garlic paste , tomatoes and sauté till oil separates. Add all the powders , salt to taste and 1/4 cup water, fry for 2 minutes. Add chickpeas saute for a minute then add the water in which the chickpeas were cooked to make a thick gravy.

Close and cook for 15 minutes on slow flame till oil separates. Garnish with coriander and serve hot.

This dish is traditionally served with Appam, Idiappam or Puttu. We enjoyed it with chappati.