Chick pea curry is very common and popular curry in northern India and Kerala. It is also quite popular in Sri Lanka as well. I like this simple chick pea curry which is easy to make, and it is also packed with vitamins.Β  The good thing is chick peas are vegan and gluten free. Adding coconut milk will give a rich and creamy base for this curry.

 


This chickpea curry can be eaten with almost anything, like Rotis, bread, Puttu, String Hoppers and rice.

chickpea curry
chickpea curry
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Yum
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Servings Prep Time
2 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
45 minutes
chickpea curry
chickpea curry
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
45 minutes
Ingredients
To temper;
Spices:
Servings: people
Instructions
  1. Soak chickpeas/ Kadala over night or at least 7-8 Hours. Pressure cook the chickpeas with 2 cups of water and 1/4 Teaspoon of salt (after soaking) up to 4 to 5 whistles or until done. (Cooking time will be approximately 20-25 minutes.) Reserve the chickpea water for later use.
  2. Grind the tomato into puree. Set aside.
  3. Heat oil in a pan, add cumin seeds, cinnamon sticks, cardamom, cloves and bay leaf. Saute for 30 seconds.
  4. Add sliced onion, curry leaves and sliced green chillies. Saute for 1 minute.
  5. Add pureed tomato and ginger garlic paste and saute well.
  6. After few minutes add ground chilli powder, coriander powder, turmeric powder and garam masala and then continue sauteing.
  7. Add reserved (boiled) chickpea water.
  8. Boil the gravy for 5-6 minutes. If you want more gravy add 1/4 cup water.
  9. Now you can add the boiled chikpeas/kadala.
  10. Let the curry cook for another 8-10 minutes. Check the salt and adjust to taste.
  11. Finally add the coconut milk and stir well. cook further 2 minutes.
  12. Garnish with chopped coriander leaves. Serve with rice, chapathi, Puttu or with string hoppers.
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