Kadala / Chick peas Curry

Kadala / Chick peas Curry

Kadala / Chick peas Curry

Puttu and Kadala curry is my favorite breakfast combo. We make two versions of kadala curry; semi-dry and saucy. For breakfast I prefer saucy kadala curry, and for lunch and dinner the spicy, semi-dry kadala is good.

Kadala means chick peas and the recipe calls for black chick peas or kala channa(hindi word for chick peas). For breakfast Kadala goes very well with dosa and appam as well , but the puttu-kadala combo is the truly special.

I prefer less spicy curries with  breakfast dishes. So I have made it less spicy, but you make it spicy by adding more green chilly or chilly powder.


  • Chick peas – 300 gms
  • Coconut oil – 1 Tbsp
  • Mustard seeds – 1 Tsp
  • Curry Leaves – 1 Tbsp
  • Shallots or Sambar onion – 100 gms
  • Green Chilly – 3 pcs
  • Garlic – 5 cloves
  • Ginger – 1 Tsp, julienned
  • Turmeric powder – 1 Tsp
  • Chilly powder – 1 Tbsp
  • Garam Masala – 1 Tbsp
  • Salt to taste


  1. Soak the kadala (kala channa or chick peas) over night.
  2. Drain and boil in a pot by adding enough water and salt.
  3. Cook until they are tender. Drain and keep.
  4. Heat coconut oil, add mustard seeds and curry leaves and let it splutter.
  5. Add shallots, saute for a minute (just sweat the shallots).
  6. Add green chilly, garlic and ginger and continue to saute for about 2 minutes.
  7. Add turmeric powder, chilly powder,garam masala (spice mix, I have used the ready made mix, you can make your own spice mix by grinding fennel seeds, mace, cinnamon, cloves, cardamom) and cook until masala is cooked and flavor is apparent.
  8. Add a cup of water and bring to boil, add cooked kadala/chick peas and cook on medium fire until you achieve the correct consistency.
  9. Adjust seasoning and serve hot.

Bone Appetite & Happy Cooking.


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