- Kadala (Chick Peas): 1 cup
- Onion: 1 medium
- Tomato: 1 large
- Green chilly: 1-2
- Ginger:1 small cube (1 tsp)
- Garlic: 1/2 tsp
- Turmeric powder: 1/4 tsp
- Coriander powder: 2 Tbsp
- Red chilly powder: 1 1/2 tsp
- Garam Masala: 1/2 tsp
- Pepper powder: 1/2 tsp
- Salt: to taste
- Meat masala (optional): a pinch
- Coconut milk (optional): 1/2 cup
- Slice Coconut Pieces/ Thengakothu (optional): 1/4 cup
- Mustard seeds
- Wash and soak the chik peas overnight or about 6-7 hours.
- Chop onion, tomato,ginger and garlic and keep it aside.
- Keep the sliced coconut pieces ready.
- Pressure cook the kadala with enough water, salt, half of the chopped onion and tomato pieces. It is cooked for 4-5 whistles so that it becomes soft.
- Heat oil in a pan, crackle mustard seeds.
- Add remaining chopped onion, salt and when it becomes light brown, add chopped ginger, garlic, curry leaves and rest tomato pieces. Saute well to get it mixed.
- Add turmeric powder, chilly powder, meat masala (optional) and coriander powder, mix it well.(Make sure that it is done in a low flame, otherwise it may get burnt).
- Transfer the cooked kadala into it, add pepper powder, garam masala and mix well.
- Cook uncovered it for sometime so that the gravy thickens.(Otherwise take out 1/4 cup of cooked peas in a bowl, allow it to cool and grind it to form fine paste. Add this into the kadala curry so that it thickens).
- Add coconut milk into it, but is optional.
- For adding sliced coconut pieces, heat oil (ghee) in another pan, fry it and add it into the gravy.
- Mix well and garnish with curry leaves, remove from the flame.
Goes well with rice, puttu, appam etc.
VN:F [1.9.22_1171]Vella Kadala / White Chick Peas Curry,