Kadala Curry Recipe | Channa Masala Gravy | Chickpea curry

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: almond milk

Low-fat coconut milk reduces calories while maintaining creaminess.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor and healthy fats.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for freshness and flavor.

In a bowl, add chickpea and water. Soak for about 8 to 9 hours (overnight).

Next day, rinse the chickpea thoroughly.

Add the cleaned chickpea, turmeric powder, crushed garlic, and salt in a pressure cooker. Cook for about 5 to 6 whistles on medium flame.

Meanwhile grind the ginger, garlic, and curry leaves and keep aside.

For making tomato paste, add tomato in a grinder and blend smoothly. Keep aside.

In a pan, add coconut oil. When oil becomes hot, add onion, crushed ginger garlic with curry leaves, and a little pink salt. Cook until translucent.

Add tomato paste and cook for about 2 mins.

Add turmeric powder, kashmiri chilli powder, pepper powder, fennel seed powder, coriander powder, garam masala powder. Mix well.

Stir until raw smell goes.

Add cooked chickpeas including water, grated coconut and salt to taste. Stir well.

Close the lid and cook until the gravy becomes thick. Stir occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary