Low Sodium Kadala Curry
Discover the heartiness of South Indian flavors in this Low Sodium Kadala Curry, a wholesome, aromatic dish crafted to prioritize health without compromising taste. Made with protein-packed black chickpeas (kala chana) and a medley of spices like turmeric, coriander, and garam masala, this curry is enriched with the creamy goodness of freshly ground coconut paste. Fragrant curry leaves, green chili, and fennel seeds elevate the dish, while its low-sodium profile ensures it's perfect for those watching their salt intake. Ready in under an hour, this nutrient-rich curry pairs beautifully with rice, appam, or roti, making it a satisfying meal for the entire family. Perfect for lovers of healthy Indian cuisine, this Kadala Curry is as comforting as it is flavorful.
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Recipe Information
Ingredients
- 1 cup Black chickpeas (kala chana)
- 2 tablespoons Coconut oil
- 1 medium, finely chopped Onion
- 1 large, chopped Tomato
- 1 inch, grated Ginger
- 3 cloves, minced Garlic
- 1 slit Green chili
- 10 leaves Curry leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 cup Grated coconut
- 1 teaspoon Fennel seeds
- 1 pinch Asafoetida
- 2 tablespoons, chopped Cilantro
- 3 cups Water
Instructions
Rinse and soak the black chickpeas in water overnight or for at least 8 hours.
Drain and rinse the soaked chickpeas. Add them to a pressure cooker with 3 cups of water. Cook for 4-5 whistles or until the chickpeas are tender.
In a pan, heat coconut oil over medium heat. Add the fennel seeds and sauté for a minute until aromatic.
Add the chopped onion and sauté until they turn golden brown.
Stir in the grated ginger, minced garlic, green chili, and curry leaves, and sauté for another 2 minutes.
Add turmeric powder, red chili powder, coriander powder, and asafoetida. Mix well and cook for another 1-2 minutes.
Add the chopped tomato, and cook until the tomatoes become soft and the oil begins to separate from the mixture.
Meanwhile, grind the grated coconut with a little water to make a smooth paste.
Add the cooked chickpeas, ground coconut paste, garam masala, and a little more water if necessary to the pan.
Simmer the curry for about 10-15 minutes, allowing the flavors to meld together, and the curry to thicken.
Adjust the seasoning, adding more chili powder or garam masala if needed, but keeping in mind the low sodium requirement by avoiding added salt.
Garnish with freshly chopped cilantro before serving.
Serve the Low Sodium Kadala Curry with rice, appam, or roti.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 114.0 g | 41% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 38.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1893 mg | 40% | |
*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.
