Low Fat Kadala Curry
Indulge in the comforting flavors of South India with this *Low Fat Kadala Curry*, a lighter twist on the traditional Kerala delicacy. Made with protein-packed black chickpeas, aromatic spices, and creamy light coconut milk, this wholesome dish is as nourishing as it is flavorful. The recipe requires minimal oil thanks to a quick oil spray technique, keeping it heart-healthy without compromising on taste. With the perfect balance of fragrant curry leaves, zesty ginger-garlic paste, and a medley of warm spices like coriander and turmeric, this curry pairs beautifully with steamed rice, fluffy chapati, or soft appam. Simple to prepare and ideal for meal prep, this low-fat kadala curry is a must-try for those seeking a guilt-free, plant-based comfort meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Black chickpeas
- 1 large Onion
- 1 medium Tomato
- 1 inch Ginger
- 3 Garlic cloves
- 10 Curry leaves
- 0.5 tsp Mustard seeds
- 0.5 tsp Cumin seeds
- 1 tsp Coriander powder
- 0.25 tsp Turmeric powder
- 0.5 tsp Red chili powder
- 1 cup Coconut milk (light)
- 1 tsp Salt
- 2 cups Water
- 2 squirts Oil spray
Instructions
Rinse the black chickpeas under cold water and soak them overnight in a bowl filled with enough water to cover by at least 2 inches.
Drain and rinse the soaked chickpeas, then add them to a pressure cooker along with 2 cups of water. Pressure cook for 6-7 whistles or until the chickpeas are cooked through but not mushy.
While the chickpeas are cooking, finely chop the onion and tomato, and crush the ginger and garlic to make a paste.
Heat a non-stick pan over medium heat and apply two squirts of oil spray.
Add mustard seeds and cumin seeds to the hot pan. When they start to splutter, add the curry leaves and sauté for about 30 seconds.
Add the chopped onion and sauté until translucent. Then, add the ginger-garlic paste and cook until the raw smell disappears.
Stir in the chopped tomato and cook until the pieces are soft and the oil begins to separate.
Add coriander powder, turmeric powder, and red chili powder. Stir continuously to prevent the spices from burning, cooking for about 1 minute.
Add the cooked chickpeas to the spice mix along with the remaining cooking water. Stir well to combine all the elements.
Pour in the coconut milk and season with salt to taste. Mix everything thoroughly.
Simmer the curry on low heat for about 10 minutes, stirring occasionally, until the flavors meld and the curry thickens slightly.
Taste and adjust seasoning if needed. Remove from heat and garnish with additional curry leaves if desired.
Serve hot with rice, chapati, or appam.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 44.4 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3592 mg | 76% | |
*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.
