Kerala Kadala Curry (Brown Chickpeas in Coconut Curry)

Kerala Kadala Curry ,Brown Chickpeas in Coconut Curry recipe is a popular accompaniment in Kerala Cuisine usually served with Appam or Puttu made in the Instant Pot Pressure Cooker or Stove top.

It is made at least once in every week  in most kerala  homes.Kadala means ‘chickpeas‘. Also known as kala chana, whole bengal gram.

I have included the recipe for Instant Pot ,Stove Top Pressure Cooker and Stove Top Pot Method below

The chickpeas used in this recipe are brown chickpeas which are different from white chickpeas(garbanzo beans).Brown chickpeas takes longer time to cook so i highly recommend to soak overnight or at-least 6-8 hours before preparing this dish.

Traditional Kerala style, Kadala Curry is spicy and a has extra liquid, as it is mostly enjoyed with puttu or appams or rice. If you like it to be less soupy, you can reduce the amount of water for cooking to 1.5 cups. 

Traditional way of cooking Kadala Curry (Black chickpeas curry) is to soak chickpeas overnight in water, boil it using a pressure cooker and then cook in the onion tomato masala ,coconut paste and spices and finally adding the tempering into the curry.

Try out other chickpeas curry from my blog like Chana Masala, Chickpea Coconut curry ,Beetroot Chickpea Stir fry ,Chickpea Biryani

This is the Instant Pot version of making kadala curry.It is simple and easy to make without much hassle.

DONT HAVE INSTANT POT?

No worries ,I have shared stove top pressure cooker and stove top pot method as well below.

TIPS & VARIATIONS TO MAKE BEST BROWN CHICKPEAS CURRY

1. You can replace coconut paste with thick coconut milk.
2. If you want thicker and creamy gravy you can mash ladle full of chana and add them back to the curry.
3. Curry thickens once cooled.Adjust the consistency as required.
4. Make sure to soak the chana for atleast 6-8 hours in water.If you forget to soak, then soak the chana in hot water atleast for 3-4 hours.
5. Coconut  oil is  preferred  in this  recipe , but  any  oil  will  work as  well

HOW TO MAKE KERALA KADALA CURRY IN INSTANT POT

Soak chana (black chickpeas) overnight or for atleast 6 hours.

Grind the tomatoes, ginger ,garlic, cloves, cardamom and fennel seeds to a smooth paste. No need to add any water while grinding.Keep aside.

Also grind the fresh coconut with half cup of water to a fine paste.Keep aside.

**Note:You can also roast the coconut and then grind.If you dont have fresh coconut ,you can also use 1/2 cup of full fat coconut milk instead.

Press SAUTE mode on Instant Pot. Add oil in to the POT.Once POT is hot add onions and saute until onions turn light brown for 3-4 minutes.

Next add the masala paste and cook for 2-3 minutes.

Add the soaked kadala(chickpeas) ,spices like turmeric powder ,red chilli powder, coriander powder ,garam masala, salt and water for cooking. Stir well.

Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to “BEAN/CHILI” Mode and set timer to 30 minutes.

Do a NATURAL PRESSURE RELEASE.

Meanwhile prepare the tempering.Heat 2 teaspoons of oil, add mustard seeds ,cumin seeds ,curry leaves ,dry red chillies ,asafetida (hing) and sauté for 30 seconds and keep aside.

Once the pressure has released naturally add the ground coconut paste and press sauté to cook for 3-4 minutes.Adjust the consistency by adding water if required.Finally add the tempering to the curry.

Serve Instant pot kerala kadala curry recipe with appam or puttu or steamed rice.

HOW TO MAKE KADALA CURRY IN STOVE TOP PRESSURE COOKER?

Follow the same steps as above. Just cook the kadala aka chickpeas on stovetop pressure cooker for 2 whistles on high heat and then 2-3 whistles on low heat or till they are tender and cooked through.

STOVE TOP POT METHOD:

1. Pressure cook the soaked kadala(chickpeas) on a stove top pressure cooker for 2 whistles on high heat and then 2-3 whistles on low heat.Let the pressure release naturally.
2. Grind the tomatoes, ginger ,garlic, cloves, cardamom and fennel seeds to a smooth paste. No need to add any water while grinding.Keep aside.
3. Also grind the fresh coconut with half cup of water to a fine paste.Keep aside.
4. Heat oil in a pot ,once hot add onions ,saute until onions turn light brown for 3-4 minutes.
5. Next add the masala paste and cook for 2-3 minutes until the raw smell of the spices go away.
6. Add the cooked chickpeas ,coconut paste ,spices like turmeric powder ,red chilli powder, coriander powder ,garam masala, salt , some water and close the lid and cook on medium-low heat for 10-15 minutes.
7. Meanwhile prepare the tempering.Heat 2 teaspoons of oil, add mustard seeds ,cumin seeds ,curry leaves ,dry red chillies ,asafetida (hing) and sauté for 30 seconds and add it to the curry.
8. Serve kadala curry with appam or puttu or steamed rice.

CHECKOUT OTHER CURRY RECIPES

Lauki(Bottle gourd) Sabji

Black Eye Pea Curry(Lobia curry)

Zucchini Stir Fry

Lauki Chana Dal

Rajma Masala

KERALA KADALA CURRY RECIPE CARD

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Instant Pot Kerala Kadala Curry

Kadala Curry or Brown Chickpeas in Coconut Curry is a popular accompaniment in Kerala Cuisine usually served with Appam or Puttu

Course Main Course, Side Dish

Cuisine south indian

Keyword brown chickpeas, chickpea curry, coconut milk, dairy free, gluten-free, High Fiber, High Protein, indian, Indian Vegetarian Curry Recipes, instant pot, instant pot brown chickpeas, instant pot cooking, kadala curry, kerala kadala curry, kerala style, Lentils & Beans, Pressure Cooking, vegan, Vegetarian One-Pot Meals

Prep Time 6 hours

Cook Time 30 minutes

Total Time 6 hours 30 minutes

Servings 4

Calories 225kcal

Author bhavana

Ingredients

Measuring cup used (1 cup = 250ml)

FOR MASALA PASTE:

• 2 medium tomatoes
• 3 garlic cloves
• 1 inch ginger
• 2 cloves
• 1 cardamom
• 1 teaspoon fennel seeds (saunf)

OTHER INGREDIENTS:

• 1 cup kala chana/kadala/brown chickpeas ,soaked overnight
• 1 medium onion ,finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1 tablespoon coconut oil
• 2 cups water
• salt to taste

FOR COCONUT PASTE:

• 1/2 cup shredded coconut (fresh or frozen) or full fat coconut milk
• 1/2 cup water

FOR TEMPERING:

• 2 teaspoons coconut oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin (jeera) seeds
• a big pinch asafetida (hing)
• 1 stalk curry leaves
• 2 dry red chillies

Instructions

INSTANT POT METHOD:

• Soak chana (black chickpeas) overnight or for atleast 6 hours.
• Grind the tomatoes, ginger ,garlic, cloves, cardamom and fennel seeds to a smooth paste. No need to add any water while grinding.Keep aside.
• Also grind the fresh coconut with half cup of water to a fine paste.Keep aside.**Note:You can also roast the coconut and then grind.If you dont have fresh coconut ,you can also use 1/2 cup of full fat coconut milk instead.
• Press SAUTE mode on Instant Pot. Add oil in to the POT.Once POT is hot add onions and saute until onions turn light brown for 3-4 minutes.
• Next add the masala paste and cook for 2-3 minutes.
• Add the soaked chickpeas ,spices like turmeric powder ,red chilli powder, coriander powder ,garam masala, salt and water for cooking. Stir well.
• Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to “BEAN/CHILI” Mode and set timer to 30 minutes.
• Do a NATURAL PRESSURE RELEASE.
• Meanwhile prepare the tempering.Heat 2 teaspoons of oil, add mustard seeds ,cumin seeds ,curry leaves ,dry red chillies ,asafetida (hing) and sauté for 30 seconds and keep aside.
• Once the pressure has released naturally add the ground coconut paste and press sauté to cook for 3-4 minutes.Adjust the consistency by adding water if required.Finally add the tempering to the curry.
• Serve kadala curry with appam or puttu.

STOVE TOP PRESSURE COOKER METHOD:

• Follow the same steps as above. Just cook the kadala aka chickpeas on stovetop pressure cooker for 2 whistles on heat heat and  then 2-3 whistles on low heat or  till they are tender and cooked through.

STOVE TOP POT METHOD:

• Pressure cook the soaked kadala(chickpeas) on a stove top pressure cooker for 2 whistles on high heat and then 2-3 whistles on low heat.Let the pressure release naturally
• Grind the tomatoes, ginger ,garlic, cloves, cardamom and fennel seeds to a smooth paste. No need to add any water while grinding.Keep aside.
• Also grind the fresh coconut with half cup of water to a fine paste.Keep aside.
• Heat oil in a pot ,once hot add onions ,saute until onions turn light brown for 3-4 minutes.
• Next add the masala paste and cook for 2-3 minutes until the raw smell of the spices go away.
• Add the cooked chickpeas ,coconut paste ,spices like turmeric powder ,red chilli powder, coriander powder ,garam masala, salt , some water and close the lid and cook on medium-low heat for 10-15 minutes.
• Meanwhile prepare the tempering.Heat 2 teaspoons of oil, add mustard seeds ,cumin seeds ,curry leaves ,dry red chillies ,asafetida (hing) and sauté for 30 seconds and add it to the curry.
• Serve kadala curry with appam or puttu or steamed rice.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

TIPS & VARIATIONS

1. You can replace coconut paste with thick coconut milk.
2. If you want thicker and creamy gravy you can mash ladle full of chana and add them back to the curry.
3. Curry thickens once cooled.Adjust the consistency as required.
4. Make sure to soak the chana for atleast 6-8 hours in water.If you forget to soak, then soak the chana in hot water atleast for 3-4 hours.
5. Coconut  oil is  preferred  in this  recipe , but  any  oil  will  work as  well

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 225kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Sodium: 95mg | Potassium: 313mg | Fiber: 6g | Sugar: 6g | Vitamin A: 749IU | Vitamin C: 141.1mg | Calcium: 49mg | Iron: 2.1mg

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