Kadala Curry (Black Chickpea Stew)

Every typical Indian party in the US is bound to have some variation of channa masala, a North Indian chickpea curry made with tomato, onion, and an Indian spice combination. However, this traditional chickpea curry with cilantro and coconut from Kerala, provides a fresh and healthy alternative to an old favorite. This recipe is also great for anyone new to veganism (or vegetarianism). Serve hot over rice, or idiyappam (South Indian rice noodles).

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 409 Calories

Ingredients

• ½ teaspoon ground black pepper
• 1 large onion, chopped
• ½ teaspoon ground turmeric
• 1 teaspoon poppy seeds
• 2 teaspoons salt, or to taste
• 1 tablespoon vegetable oil, or as needed
• ½ cup water, or more as needed
• 1 teaspoon mustard seeds
• ⅛ cup chopped fresh ginger
• 2 cups dry black chickpeas
• 1 cup fresh coconut
• 4 green chile peppers, stemmed, or more to taste
• 1 sprig cilantro, thick stems removed
• 1 pinch jaggery (Optional)

Recipe Instructions

Step 1

Place chickpeas into a large container and cover with several inches of cool water. Let soak 8 hours to overnight.

Step 2

Drain chickpeas and add to a medium-sized pot filled 3/4-full with water. Bring to a boil; reduce heat to medium and cook until soft, 30 to 40 minutes. Reserve 1 cup cooking water. Drain chickpeas and set aside.

Step 3

Combine coconut, green chiles, onion, ginger, and poppy seeds in a food processor. Break cilantro stalks in half and half again and add to the food processor. Pour in water and blend, adding more water as needed, until smooth.

Step 4

Place a large saucepan or pot over medium-high heat; add enough vegetable oil to cover the bottom and heat for 2 minutes. Reduce heat to low and add mustard seeds to temper, making sure not to stand over pot as popping of hot oil can cause mild burns.

Step 5

Add coconut mixture to pot once all mustard seeds have popped, followed by chickpeas, being careful that hot oil does not splash on you. Stir until puree is well-distributed with chickpeas. Add 1 cup reserved cooking water from chickpeas, salt, turmeric, black pepper, and jaggery.

Step 6

Reduce heat to medium-low and cook until curry begins to boil and froth slightly, 7 to 10 minutes. Remove from heat and serve.