Kerala-Style Chickpea Curry (Kadala Curry)

This chickpea curry is a wholesome and flavorful dish inspired by simple home-style cooking. It combines pressure-cooked chickpeas with a well-balanced mix of spices and a fragrant tempering, finished with a drizzle of coconut oil for an authentic touch.

Ingredients

1 cup chickpeas (soaked overnight)

Water (as required for cooking)

Salt (to taste)

1 teaspoon pepper powder

1 teaspoon coriander powder

½ teaspoon jeera (cumin) powder

4–5 cloves garlic

2 tablespoons oil

1 teaspoon mustard seeds

Curry leaves (a handful)

1 onion (sliced)

1 carrot (finely chopped)

½ teaspoon turmeric powder

1 teaspoon Kashmiri chili powder

1 teaspoon coriander powder (additional)

½ teaspoon pepper powder (additional)

1–2 teaspoons virgin coconut oil

Step-by-Step Instructions

Step 1: Cook the Chickpeas

Add soaked chickpeas to a pressure cooker along with water, salt, pepper powder, coriander powder, jeera powder, and garlic. Cook on medium flame until the first whistle. Then reduce the flame and let it cook for about 10 minutes. Switch off the heat and allow the pressure to release naturally.

Step 2: Prepare the Tempering

Heat oil in a pan and add mustard seeds. Once they begin to pop, add curry leaves carefully. Then add chopped garlic and sauté until it starts to turn light golden.

Step 3: Cook the Onions

Add sliced onions and a pinch of salt. Sauté until the onions turn golden brown and develop a slightly sweet aroma.

Step 4: Add the Vegetables

Add the chopped carrots and cook until they become soft and tender. Stir occasionally to ensure even cooking.

Step 5: Add the Spices

Add turmeric powder, pepper powder, Kashmiri chili powder, and coriander powder. Mix well and cook on medium heat until the spices blend properly and their raw smell disappears.

Step 6: Combine with Chickpeas

Add the cooked chickpeas along with some of the cooking liquid into the pan. Mix everything well. Let it cook until it starts to bubble gently.

Step 7: Final Touch

Drizzle virgin coconut oil over the curry. Cover the pan with a lid and cook for 2–3 minutes on low flame to allow the flavors to come together.

Final Thoughts

This chickpea curry is rich, comforting, and full of flavor. The combination of spices and coconut oil gives it a traditional taste that feels both homely and satisfying. It pairs perfectly with rice, chapati, or even dosa.