Kadala Curry

Ingredients - Serves 4

• Cilantro - For garnish
• Salt - To taste
• Coconut milk - 1 cup
• Garam masala - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Ginger-garlic paste - 1 tablespoon
• Tomato - 1, finely chopped
• Onion - 1, finely chopped
• Curry leaves - 10 leaves
• Mustard seeds - 1 teaspoon
• Coconut oil - 2 tablespoons
• Black chickpeas - 1 cup, soaked overnight

Let's Get Started

1. Heat coconut oil in a pan over medium heat.
2. Add mustard seeds and curry leaves. Let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft.
6. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
7. Drain the soaked chickpeas and add them to the pan. Stir well to coat the chickpeas with the spices.
8. Add coconut milk and salt. Mix well.
9. Cover the pan and simmer for 30 minutes, or until the chickpeas are cooked and the curry thickens.
10. Garnish with cilantro and serve hot with rice or roti.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 12g
• Carbs: 45g
• Protein: 15g
• Sodium: 800mg
• Sugar: 5g