Kadala Curry (Black Chickpeas Curry - Kerala Style)

 

               Kadala Curry is a traditional Kerala style side dish served for breakfast with Puttu. Hence, this recipe is also known as Puttu Kadala Curry. Kadala means kabuli chana or chickpeas and is a popular Kerala cuisine. 

               They can also be relished with Appam, Idiyappam, Chapatti, poori, Dosa or Paratha with some sliced onion, green chilies and lime wedges as an accompaniment if desired. 

               The gravy is full of flavor coming from the fried coconut and a medley of spices that goes into making this classic dish. 

               A tempering of mustard seeds, curry leaves, dry red chilies and onion in coconut oil takes this versatile dish to a next level. 

               So check out the step by step pictorial recipe to prepare this yummy and hearty regional delicacy.

• 1 cup black chickpeas, soaked overnight
• 1/3 cup fresh grated coconut
• 2 onion, sliced
• 1" ginger. chopped
• 3-4 cloves, chopped
• 1-2 green chilies
• 1 tomato, chopped
• 1 tsp. red chili powder
• 1 tsp. fennel powder
• 1 tbsp. coriander powder
• 1/2 tsp. pepper powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. garam masala powder
• 3-4 tbsp. coconut oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked chickpeas and salt to taste in 2 cups water for 5-6 whistles or till soft. 

          Heat 1 tsp. oil in a pan and dry roast the coconut till light brown. Keep aside to cool. 

          Heat 1 tbsp. oil and sauté one onion, ginger, garlic and green chilies till light brown.

          Add all the dry spices mixed with 1/2 cup water. Sauté for a minute. 

          Now add the tomatoes and sauté till it is mashed. Keep aside to cool. Then blend along with the fried coconut into a smooth paste.

          Into the pan add 1/3 cup boiled chickpeas and mash it with a potato masher.

           Then add the ground paste and the boiled chickpeas along with the water. Adjust the consistency. 

           Add some hot water if you want a thin gravy. Mix well and simmer for 4-5 minutes. Transfer to a serving dish.

          Heat remaining oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and remaining onion. Sauté till light brown.

          Now pour this tempering over the kadala curry and garnish with chopped coriander leaves.

          Serve with puttu, appam or idiyappam for a comfort Kerala meal. You may also relish with steamed rice or any flat Indian bread. 

                      Pressure cook the soaked chickpeas & salt to taste in 2 cups water for 

                      5-6 whistles or till soft. 

                      Heat 1 tsp. oil & dry roast the coconut till light brown. Keep aside to cool. 

                        Heat 1 tbsp. oil & sauté one onion, ginger, garlic & green chilies till 

                        light brown.

                         Add all the dry spices mixed with 1/2 cup water. Sauté for a minute. 

                                  Now add the tomatoes and sauté.....

                                  .......till it is mashed. Keep aside to cool. 

                                 Then blend along with the fried coconut into a smooth paste.

                       Into the pan add 1/3 cup boiled chickpeas & mash it with a potato masher.

                                  Then add the ground paste......

                       and the boiled chickpeas along with the water. Adjust the consistency. 

                      Add some hot water for a thin gravy. Mix well & simmer for 4-5 minutes. 

                                 Transfer to a serving dish.

                       Heat remaining oil & temper with dry red chilies and mustard seeds.

                        After it stops spluttering, add the curry leaves & remaining onion. 

                        Sauté till light brown.

                                 Pour this tempering over the kadala curry.

                                 Garnish with chopped coriander leaves.

                 Serve with puttu, appam or idiyappam for a comfort Kerala meal. You may 

                 also relish with steamed rice or any flat Indian bread. 

Sattu Ka Sharbat (Healthy Drink made of Roasted Black Chickpea flour - Bihari Cuisine)

 

          Check out this healthy Bihari style summer drink made of roasted black chickpea flour. Very few ingredients are required to come up with this amazing chilled beverage. The chickpea flour can be easily made fresh at home and stored in an air-tight container for later use. 

          This drink can be made in minutes by just mixing the flour with chilled water, salt, roasted cumin powder, lime juice, grated ginger, chopped green chilies, pepper powder, chopped coriander & mint leaves. It keeps you hydrated all day long. So go ahead a give it a try by checking out the step by step pictorial recipe to make this quick and fuss free homemade energy drink. 

         Sattu has essential nutrients like calcium, fibre, iron, proteins, potassium and magnesium. It helps to reduce bloating and burns calories effectively. So it aids in weight loss. It also keeps blood sugar levels in control and regulates blood pressure. 

          This Sattu drink is very popular in Bihar and other North Indian states. It is healthy, cooling and a refreshing beverage. Besides this savory drink, the sweet version, too can be made out of this Sattu flour. 

• 1 cup roasted black chickpea with skin
• 1/2 tsp. roasted & ground cumin powder
• pinch of pepper powder
• 1 pinch of rock salt / normal salt or to taste
• 1-2 green chilies, chopped
• 1 tbsp. fresh coriander-mint leaves, chopped
• 1/2 tsp. ginger, grated or ginger powder
• 1 tsp. lime juice 
• 2 glasses chilled water
• few ice cubes (opt)

          Grind the roasted black chickpea in a mixer grinder into a fine powder. Sieve well and store in an air-tight container. 

          In a large bowl, take two glasses of chilled water. To it add 3 tbsp. Sattu flour, followed by salt to taste, pepper powder, roasted cumin powder, chopped green chilies, chopped coriander-mint leaves, lime juice and grated ginger. Stir and mix everything well. 

          While serving, stir well as the flour tends to settle at the bottom. Enjoy this healthy summer drink along with some ice cubes if preferred. 

                                  Take 1 cup roasted black chickpea in a mixer grinder. 

                                  Grind the roasted chickpea into a fine powder. 

                                 Sieve well and store in an air-tight container. 

                                 The sieved flour.

  

                     In a large bowl, take two glasses of chilled water & add 3 tbsp. Sattu flour, 

                                  followed by salt to taste,

                                   pepper powder, 

                                  roasted cumin powder, 

                                 chopped green chilies, 

                                  chopped coriander-mint leaves, 

                                  lime juice 

                                 and grated ginger. Stir and mix everything well. 

 

                        While serving, stir well as the flour tends to settle at the bottom. Enjoy 

                        this healthy summer drink along with some ice cubes if preferred. 

Rajma & Chana Salad with Avocado (Kidney Beans & Chick Peas)

 

          Rajma (kidney Beans) has a lot of health benefits as it contains dietary fiber, reduces cholesterol and is good for diabetics. It is also a powerhouse of proteins, boosts energy and prevents constipation. Chickpeas, too, reduces cholesterol, prevents diabetes, aids in weight loss and is a good source of iron. Lastly, avocados helps in digestion, protects against cancer and is rich in nutrients. 

          So the combination of these three super foods in a salad form is good for our health. This wonderful salad is a quick fix for a lazy and late dinner. It is also a one-pot meal. Loaded with proteins, iron and fiber, it is a healthy substitute to any fried snacks. It can pep up your life a give you a feeling of lightness, thus satiating your appetite. Enjoy a bowl of this yummy salad with the dressing which will add a punch to your dish. 

• 1/2 cup rajma (red kidney beans), soaked overnight
• 1/2 cup black chana (chickpeas), soaked overnight
• 1 avocado, sliced
• 1 cucumber, sliced
• 1 tbsp. coriander leaves, chopped
• salt to taste
• 2 tbsp. olive oil
• 2 tsp. lemon juice
• 1 tsp. mustard sauce
• 1/4 tsp. pepper powder

          Pressure cook the rajma with enough water for 10-12 minutes on low flame after the first whistle.

          Drain and keep aside. Similarly, pressure cook the chana too in enough water for 6 whistles. Drain and keep aside.

          For the dressing, mix together the olive oil, lemon juice, mustard paste, salt and pepper powder.

          To serve, combine together the boiled rajma, chana, avocado, cucumber and coriander leaves. Pour the dressing over it and toss well. Serve as it is or with some garlic bread / soup.

 

Chickpeas & Millets Tikki

         These yummy and healthy tikkis made of black chickpeas and mixed millets are worth a try any day, especially during monsoon. They are just perfect as a tea-time snack or as appetizers to be enjoyed with any green / tamarind chutney or tomato sauce. 

          They can also be served inside burgers along with onion, lettuce, cucumber, tomato and cheese for a wholesome meal or brunch anytime of the day. Besides, they can also be made into a roll / Frankie or packed for a lunch box meal. 

• 1/2 cup boiled black chickpeas (makes 8-10)
• 1/4 cup mixed millets, dry roasted & powdered
• 1 tsp. corn flour
• 2 tbsp. fried onion
• 1-2 green chilies, finely chopped
• 1/2" ginger, finely chopped
• salt to taste
• 1/2 tsp. garam masala powder
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. oil
• 1 tsp. lime juice
• oil to shallow fry

          In a bowl, combine all the ingredients (except oil) and shape into tikkis. Refrigerate for 30 minutes.

         Heat some oil in a tawa and fry them in batches till golden in colour on both sides. 

         Drain on a kitchen towel and serve with tomato sauce, green chutney or tamarind chutney.

Black Chickpeas Tikki / Patties / Cutlet / Kebabs

          These yummy and healthy tikkis made of black chickpeas are just perfect as a tea-time snack or can be served as appetizers along with kasundi (bottled mustard sauce), tomato sauce or green chutney). For a vegetarian version, egg can be substituted with potatoes or corn flour. 

           They can also be served as vegetable burgers along with onion, lettuce, cucumber, tomato and cheese slice. Besides, they can also be made into a roll / Frankie or packed as a lunch box meal. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup black chickpeas / chana, soaked overnight & boiled
• 1 small onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2 green chilies, chopped
• handful of coriander & mint leaves, chopped
• 1 egg
• salt to taste
• 1 tbsp. fresh grated coconut
• 1/2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. sesame seeds
• 1 tsp. oil
• 1 tsp. lime juice
• oil to shallow fry

           Blend the boiled chickpeas to a slightly coarse paste. Add all the above mentioned ingredients (except oil). 

          Take a small portion out of the mix and form into any tikki shape. Refrigerate for some time. 

           Heat 1 tbsp. oil in a pan and shallow fry the prepared tikkis, few at a time till golden in colour. 

           Drain on a kitchen towel and serve with kasundi (mustard sauce), tomato sauce or green chutney.

                      Blend boiled chickpeas to a coarse paste. Add all ingredients (except oil). 

                      Take a small portion of the mix & form into any shape. Refrigerate
                      for some time. 

                      Heat 1 tbsp. oil & shallow fry the prepared tikkis till golden in color. 

                Drain on a kitchen towel.

                         Serve with kasundi (mustard sauce), tomato sauce or green chutney.