High Protein Kadala Curry
Elevate your meal with this aromatic and nutrient-packed High Protein Kadala Curry, a classic South Indian dish that brings hearty black chickpeas to life in a richly spiced coconut gravy. Perfect for fitness enthusiasts and vegetarians alike, this curry combines tender chickpeas, a medley of bold spices like turmeric, red chili powder, and garam masala, and the creamy decadence of freshly ground coconut paste. Sautéed onions, green chilies, and curry leaves impart a fragrant depth, while the robust flavors marry beautifully during a slow simmer. Ready in under an hour, this wholesome dish pairs wonderfully with steamed rice or fluffy flatbreads for a satisfying and nutrient-dense meal that’s bursting with flavor. Ideal for meal prep and naturally high in plant-based protein, this kadala curry is sure to become a staple in your healthy recipe collection.
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Recipe Information
Ingredients
- 250 grams Black chickpeas (kadala)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 1 large Onion, finely chopped
- 2 pieces Green chilies, slit
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 1 large Tomato, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 100 grams Grated coconut
- 1 teaspoon Salt
- 750 milliliters Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Wash the black chickpeas and soak them in water overnight or for at least 8 hours.
Drain the soaked chickpeas and pressure cook them with 500 ml of water and a pinch of salt for about 15-20 minutes or until cooked and tender. Set aside.
In a pan, heat the coconut oil over medium heat. Add mustard seeds and let them splutter.
Add curry leaves, followed by the chopped onion. Sauté until the onions turn golden brown.
Add the slit green chilies, minced ginger, and garlic. Sauté until the raw smell disappears.
Next, add the chopped tomato and cook until it becomes soft and mushy.
Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook the spices for a minute, stirring continuously.
Add the cooked chickpeas along with the cooking water to the pan. Add an additional 250 ml of water if needed to adjust the consistency.
Simmer the curry on low heat for about 10 minutes so the flavors meld together.
Meanwhile, grind the grated coconut with a little water to make a smooth paste.
Add the coconut paste to the curry and mix well. Let it simmer for another 5 minutes.
Adjust the salt according to taste.
Garnish with chopped fresh coriander leaves before serving.
Serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 30.9 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2069 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
