Chickpea/Channa/Kadala Curry is a vegan curry loaded with protein from the legume. Simple and healthy curry that pairs well with rice and Indian bread.
Chickpea/Channa/Kadala Curry is the easiest and simplest recipe to make. I use simple ingredients readily available in the pantry and also easily available in the supermarket.
This vegan chickpea/Channa curry is delicious, less spicy, and more flavourful. Yes, coconut flavor empowers the whole dish, and I love every bite of the coconut pieces in the curry.
The ONE main plan in making this recipe is soaking the legume. I soak chickpeas overnight and pressure cook them the next day. Store-bought, ready-to-use chickpeas are also fine for this recipe.
Pressure cooking soaked chickpeas/channa is an easy method of cooking. Yes, pressure cooking any legume variety saves time. However, you can cook in an Instant Pot or Crock-Pot too.
The recipe I’m sharing is the simplest and easiest one, adaptable for any legume variety. To make it healthier and more nutritious, feel free to add any vegetables you like.
Today, I made it simple with only chickpeas with a small twist . I did not add either coconut paste or coconut milk for a creamy, thick consistency. Instead, I mashed boiled chickpeas and added them to the curry. Also , I added pieces of coconut to give a 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 a few words, let’s see how to make this recipe in a pressure cooker. Soak chickpeas overnight (at least 7 to 8 hours). The next day, wash the chickpeas thoroughly and keep them aside.
In a pressure cooker, add two teaspoons of coconut oil on medium heat. To it add cinnamon and cloves and let the flavor infuse in oil. Add chopped onion and sauté until translucent. Now add chopped tomatoes, homemade masala powder, and salt to taste.
Let the masala powder infuse in oil and release the flavor. Make sure it is not burnt. Now add soaked chickpeas/channa and give a stir. Add 2 cups of water and pressure cook for 10 minutes on medium heat. Switch off the heat and wait until the pressure subsides.
Transfer the chickpea curry to a kadhai or any wide pan, or it can be in the pressure cooker itself without a lid. Take a ladleful of chickpea/channa and grind it to a 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. Switch off the flame. This simple and easy-to-prepare Chickpea (Channa/Kadala) curry is ready to serve with any flatbreads, bread, or piping hot steamed rice.
Let’s jump to the step-by-step preparation of chickpea/channa/kadala curry.
In a pressure cooker, heat 2 tablespoons of coconut oil over medium heat. Add cinnamon and cloves.
Now add chopped onion and sauté 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 the soaked chickpeas (channa/kadala) and 2 cups of water, then pressure cook for only 10 minutes.
Once finished, turn off the heat and wait for the pressure to drop. Transfer the chickpea curry to a kadhai, a wide pan, or leave it in the cooker pot. Allow the curry to simmer for a few minutes.
Grind a ladle of chickpeas in a blender or mixer to a fine or coarse paste. Add the coarse chickpea paste to the boiling curry and stir until well combined.
Next, chop the coconut into small pieces and add it to the chickpea (channa or kadala) curry. Mix well.
Garnish with fresh curry leaves and serve with pooris, any flatbread, bread, or piping hot steamed rice.
I hope you enjoy the recipe! If you do, please try it out and rate it, and leave your comments and thoughts, as they mean 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
Store-bought canned chickpeas are acceptable for this recipe. If using store-bought chickpeas, reduce the salt.
You can experiment with different masala powders in your hand, but be sure to use coconut oil and pieces of coconut, which elevate the taste and flavor of the curry to the next level.
Recipe Card📖
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 tablespoons of coconut oil over medium heat. Then, add cinnamon and clove.
- First, add chopped onion and sauté until it becomes translucent. Next, add chopped tomatoes and cook until they become mushy. Then, incorporate turmeric powder and homemade sambhar powder (or a mixture of chili powder and coriander powder in a 1:2 ratio), along with salt to taste. Stir for one to two minutes, ensuring that the spices do not burn.
- Finally add soaked Chickpea/channa/kadala and 2 cup of water and pressure cook for 10 minutes only.
- Once it is done, switch off the heat and wait until the pressure subsides. Transfer the chickpea curry to a kadhai or a wide pan, or you can use the cooker pan. Let the curry boil for a few minutes.
- Grind a ladle of chickpeas in a blender or mixer grinder until you achieve a fine or coarse paste. Add the coarse chickpea paste to the boiling curry and stir 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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