Kadalai Sri Lankan Chickpea Breakfast (with a little twist)

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut powder

Almond milk reduces calories while providing a creamy texture.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and convenient.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are easier to store and often cheaper.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Jalapeños provide heat at a lower cost.

Soak 1 cup of chickpeas overnight and rinse them.

Boil the chickpeas in salted water for 1 hour until done.

Dice 1/2 red onion and prepare garlic and ginger.

Peel ginger with a spoon and microplane it to get 1 teaspoon.

Add high smoke point oil to a pan and heat it.

Add diced onions and whole spices (mustard seeds, cumin seeds, dried red chilies, curry leaves) to the pan and sauté until fragrant.

Add the cooked chickpeas to the pan and mix well on low heat.

Stir in turmeric, salt, and pepper, and mix evenly.

Add the juice of 1 lime and deglaze the pan with some water.

Mix in the ginger and garlic paste.

Prepare a simplified poutu by mixing 1 cup of rice flour, a couple of pinches of salt, and 1/3 cup of water until crumbly.

Layer shredded coconut and rice flour mixture in jars and steam for 20 minutes.

Chop dill for garnish and serve the dish.

Cooking Techniques

Equipment Needed

Spice Level: