SRI LANKAN VEGETARIAN CHICKPEA CURRY ALSO KNOWN AS KADALA CURRY – AN EASY DISH TO COOK UP FOR YOUR MEALS. LANKAN SPICES, COCONUT MILK BASED GRAVY, THE DISH MAKES A GOOD SUBSTITUTE FOR DHAL(PARIPPU) CURRY.
Wash, rinse and drain the dry chickpeas.
Place the washed raw chickpeas into a pot and completely submerge them in water(4-5 cups)and soak them overnight. if you are using the canned chickpeas, you can skip the above instructions.
Softening the soaked chikpeas
If you are using a pressure cooker, follow the method mentioned above on “how to cook chickpeas in a pressure cooker”.
If you are using a regular stove top and a pan to cook the chickpeas, add the chickpeas to a large pot, pour in water to submerge the chickpeas, season with salt and cook over medium heat for 45 minutes or until the chickpea turns soft.
Once the chickpeas have been cooked in the pressure cooker, drain and set aside.
Step- COOKING THE SRI LANKAN CHICKPEA CURRY.
Place a cooking pan over medium heat and pour in the oil.
Add the curry leaves, onions, garlic, cinnamon and sauté for a few minutes until the onions turn golden.