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SRI LANKAN VEGETARIAN CHICKPEA CURRY(KADALA CURRY).

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.

Course curry, lunch
Cuisine asian,, gluten-free, Srilankan, vegan, vegetarian
Keyword chickpeas, curry, glutenfree, srilankan, vegan, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
soaking time 8 hours
Total Time 50 minutes
Servings 5
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

3-4 tablespoons of oil

1 and 1/2 a cup of chickpeas(soaked overnight)

4 cloves of garlic sliced fine

A sprig of curry leaves

A piece of cinnamon 1-2 inch

1 medium-sized onion sliced fine

3-4 green chillies split

1 teaspoon of curry powder

1 teaspoon of mustard seed

1/2 teaspoon of turmeric powder

1/2 teaspoon of chilli flecks(optional)

Salt to season

1 cup of thick coconut milk

Instructions

Step 1

  1. 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.

  2. Once they’ve soaked overnight(7-8 hours), remove any floating ones, drain water.

Step 2


  1. 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.

  2. 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.

  3. Add in the green chillies, turmeric, curry powder, chilli fleck and continue sautéing for a few seconds over a reduced fire, then add the mustard seeds continue cooking for a few seconds and then add the chickpeas
  4. Combine and cook the chickpeas with the tempered ingredients for 2-3 minutes.
  5. Pour in the coconut milk, season with salt and let the chickpeas slow-simmer to the consistency you want.
  6. Serve warm with and incorporate the dish to any of the Sri Lankan meal plans on the blog.