Chickpea and Coconut Curry (Kadala)
A Malabar curry of chickpeas, desiccated coconut and coconut milk, seasoned with curry leaves and ginger and simmered on the stove. It comes to the table with rice.
1 hr 55 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 40 min · Cook 75 min · 115 min total
- medium
- 1
If using dried chickpeas, soak overnight in plenty of water, then drain. Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
- 2
Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
- 3
When the chickpeas are cooked, or if you are using canned chickpeas, put them aside. Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
- 4
As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
- 5
Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
- 6
Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
- 7
Add onion and curry leaves and saute and stir a further minute or two. Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
- 8
Add 1 cup coconut milk and simmer for a further 10-15 minutes. Serve with rice and garnish with fresh cilantro.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
