Masala Kadala (with grated coconut, onion and spices. A tasty side dish with rotis / rice ..)
1 tablespoon oil
1 onion or 5 shallots (chuvannulli / small onion), thinly sliced
4 curry leaves
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
1 cup / 200 ml boiled kadala (black chickpeas / chono)
½ teaspoon salt (or to taste)
½ teaspoon garam masala powder (or mix 1/4 teaspoon cinnamon powder, ¼ teaspoon nutmeg powder and ¼ teaspoon clove powder)
3 tablespoon grated coconut
Dilute red chilli powder, turmeric powder and coriander powder in 1 tablespoon water and keep aside (spice mix).
Heat oil in a pan / karahi on medium heat. Add thinly sliced onions / shallots and fry till golden color and crisp.
Add curry leaves and fry for 1 – 2 minutes until fragrant.
Add diluted spice mix and stir well for 1 – 2 minute until the raw smell goes and water dries up.
Add boiled kadala, salt to taste, garam masala powder (or clove, cinnamon and nutmeg powder) and grated coconut. Mix all the ingredients well. Cover with a lid and cook on a low heat for 10 minutes (do not add water) until all the spices well combined with kadala and coconut / fragrant. Open the lid and stir well. Serve as a side dish with rotis / rice ..
How to cook kadala / chickpeas ?
Please use same measuring cup to measure kadala and water.
1 cup ( 100 ml) black chick peas (Indian standard measuring cup of 100 ml / 4 oz capacity)
3 cups / 300 ml water
1/2 teaspoon salt
½ teaspoon turmeric powder
Wash and soak kadala / black chick peas in 3 cups water for 6 - 8 hours or overnight. Add 1/2 teaspoon salt, turmeric powder and pressure cook (along with its soaked water) for 25 minutes or till done / soft (reduce the heat to medium after 2nd whistle and cook for 20 minutes).
Allow the cooker to cool naturally. Open the cooker and drain out water completely.