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Masala Kadala ~ Chickpeas in Spicy Sauce

Course Sides
Cuisine Malabar
Prep Time 8 hours
Cook Time 40 minutes
Total Time 8 hours 40 minutes
Servings 4
Author Rafeeda

Ingredients

  • 1 cup chick peas soaked overnight
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 large onions minced
  • 3 green chillies chopped
  • 3/4 tsp ginger paste
  • 1 tsp garlic paste
  • 1 large tomato chopped
  • 2 tbsp tomato paste
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/2 tsp Kashmiri chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp fennel powder
  • Salt to taste
  • 1/2 tsp garam masala powder
  • Curry leaves/ coriander leaves for garnish

Instructions

  • Cook the chickpeas with salt till done. Drain and set aside.
  • Heat oil in a saucepan, splutter mustard seeds. Fry the cumin seeds briefly.
  • Saute the onions and chillies till soft. Add the ginger and garlic paste and cook till raw smell is gone.
  • Add the tomato and cook for a couple of minutes. Add the tomato paste and cook on low flame till the tomatoes get fully mashed. Stir occasionally to avoid sticking to the pan.
  • Add in the powders from turmeric to fennel and fry till the masalas turn a nice red color. Adjust the salt.
  • Add in the drained chickpeas, mix well. Cook on closed lid for 5 minutes for the flavors to incorporate. Sprinkle in the garam masala and switch off the flame. Serve warm garnished with curry leaves!
  • Awesome to have as it is, or with some rotis!