Chickpea/ Channa/ Kadala Curry is a vegan curry loaded with full of proteins in the legume. Simple and healthy curry which pairs well with rice and Indian bread.
Chickpea/Channa/Kadala Curry is an easiest and simplest recipe to make. I use simple ingredients readily available in pantry and also easily available in supermarket. This vegan chickpea/Channa curry is delicious, less spicy and more flavourful . Yes, Coconut flavour empowers the whole dish and I love every bite of coconut pieces in the curry.
The ONE, main planning in making this recipe is soaking the legume.I soak chickpea overnight and pressure cook the next day . Store bought readily use chickpea is also fine for this recipe. Pressure cooking soaked chickpea/Channa is an easy method of cooking . Yes, pressure cooking any legume variety saves time . However ,you can cook in Instant pot or Crock pot too.
The recipe I’m sharing here is the simple and easiest recipe and can adapt for any legume variety. To make it more healthy and nutritious ,you can add any vegetables as you like. Today , I made it simple with only chickpea with a small twist .I did not add either coconut paste or coconut milk for creamy thick consistency. Instead, I mashed boiled Chickpea and added to the curry . Also , I added pieces of coconut to give nutty and crunchy feeling . The consistency was so perfect for my pooris and piping hot rice. I bet Vegan would love to follow this recipe !
How to make Chickpea/Channa/Kadala Curry?
In just few words lets see how to make this recipe in a pressure cooker. Soak Chick pea overnight( at least 7 to 8 hours). Next day wash chickpea thoroughly and keep aside . In a pressure cooker,add two teaspoon coconut oil on a medium heat. To it add cinnamon and cloves and let the flavour infuse in oil. Add chopped onion and saute until translucent.Now add chopped tomatoes ,homemade masala powder and salt to taste. Let the masala powder infuse in oil and release the flavour .Make sure ,it is not burnt. Now add soaked Chickpea/ channa and give a stir. Add 2 cups of water and pressure cook for 10 minutes on medium heat. Switch off heat and wait until pressure subsides.
Transfer chickpea curry in a kadhai or any wide pan or it can be in the pressure cooker itself without lid. Take a ladle full of chickpea/channa and grind it to fine or coarse paste .Add the paste to the boiling chickpea curry and mix well. Finally add coconut pieces and fresh curry leaves or cilantro/coriander leaves and switch of the flame. Simple and easy to prepare Chickpea /Channa /Kadala curry is ready to serve with any flat breads, bread and piping hot steamed rice.
Lets jump to the step by step preparation of Chickpea/ Channa /Kadala Curry . Do try and let me know the feedback in comments.
In a pressure cooker add 2 tablespoon coconut oil on medium heat. To it add cinnamon and clove.
Now add chopped onion and saute until translucent. Then add chopped tomatoes and saute until it turns mushy. Add turmeric powder,Home made Sambhar Powder (or chilli powder and coriander powder 1:2 ratio )and salt to taste. Stir for a minute or two and make sure the powders are not burnt.
Finally add soaked Chickpea/channa/kadala and 2 cup of water and pressure cook for 10 minutes only.
When it is done,switch of the heat and wait until pressure subside. Transfer chickpea curry to a kadhai or any wide pan or can be in the cooker pan. Let the curry boil for few minutes.
Take a ladle of chickpea and grind in a blender or mixer grinder to fine or coarse paste. Add the coarse chickpea paste to the boiling curry and wait until it is well combined.
Meanwhile slice coconut into small pieces and add to the chickpea/channa/kadala curry and mix well.
Garnish with fresh curry leaves and serve with pooris, any flat bread,bread or piping hot steamed rice.
Hope you like the recipe ! If so ,try it out ,leave your comment and thought ,which means a lot to me. Thank you so much for visiting my blog! Happy Cooking ????.
More curry recipes you may like to try
Vegetable Paneer(Cottage Cheese) Curry
Bagara Baingan/Brinjal or Eggplant Gravy
Notes
Soak dried chickpea for 7 to 8 hours.It helps chickpea to cook tender and Pressure cook faster too.
Store bought canned chickpea is also fine for this recipe. Reduce salt ,if using store bought chickpeas.
You can use available masala powder in hand and experiment with new flavours . But make sure to use coconut oil and coconut pieces ,which elevates the taste and flavour of the curry to next level.
CHICKPEA/CHANNA/ KADALA CURRY
Equipment
Ingredients
- 1½ cup chickpea
- 1 onion ( big sized )
- 4 tomato ( medium sized )
- 1" inch cinnamon
- 3 clove
- 2 tablespoon coconut oil
- ¼ teaspoon turmeric powder
- 3 teaspoon HomemadeSambhar Powder ( chilli powder and coriander powder 1:2 ratio )
- ½ cup coconut pieces
- 2 sprig curry leaves
- ½ teaspoon salt ( to taste )
Instructions
- In a pressure cooker add 2 tablespoon coconut oil on medium heat. To it add cinnamon and clove.
- Now add chopped onion and saute until translucent. Then add chopped tomatoes and saute until it turns mushy. Add turmeric powder,Home made Sambhar Powder (or chilli powder and coriander powder 1:2 ratio )and salt to taste. Stir for a minute or two and make sure the powders are not burnt.
- Finally add soaked Chickpea/channa/kadala and 2 cup of water and pressure cook for 10 minutes only.
- When it is done, switch of the heat and wait until pressure subside. Transfer chickpea curry to a kadhai or any wide pan or can be in the cooker pan. Let the curry boil for few minutes.
- Take a ladle of chickpea and grind in a blender or mixer grinder to fine or coarse paste. Add the coarse chickpea paste to the boiling curry and wait until it is well combined.
- Meanwhile slice coconut into small pieces and add to the chickpea/channa/kadala curry and mix well.
- Garnish with fresh curry leaves and serve with pooris, any flat bread, bread or piping hot steamed rice.
Notes
Nutrition
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