Low Fat Kadala Curry

Discover the wholesome and flavorful world of **Low Fat Kadala Curry**, a lighter twist on the traditional Kerala-style dish. This protein-packed curry features tender black chickpeas simmered in a fragrant blend of spices, freshly sautéed onions, tomatoes, and light coconut milk for a creamy, guilt-free finish. Using just a few squirts of oil spray and bold aromatics like ginger, garlic, and curry leaves, this recipe delivers vibrant South Indian flavors without compromising on health. Perfectly balanced and ready in under an hour, this curry pairs beautifully with rice, chapati, or appam, making it a must-try for anyone seeking a hearty, low-fat vegetarian meal. Whether you're meal-prepping for the week or cooking for a crowd, this versatile dish is as nourishing as it is satisfying.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Black chickpeas
• 1 large Onion
• 1 medium Tomato
• 1 inch Ginger
• 3 Garlic cloves
• 10 Curry leaves
• 0.5 tsp Mustard seeds
• 0.5 tsp Cumin seeds
• 1 tsp Coriander powder
• 0.25 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 1 cup Coconut milk (light)
• 1 tsp Salt
• 2 cups Water
• 2 squirts Oil spray

Directions

Step 1

Rinse the black chickpeas under cold water and soak them overnight in a bowl filled with enough water to cover by at least 2 inches.

Step 2

Drain and rinse the soaked chickpeas, then add them to a pressure cooker along with 2 cups of water. Pressure cook for 6-7 whistles or until the chickpeas are cooked through but not mushy.

Step 3

While the chickpeas are cooking, finely chop the onion and tomato, and crush the ginger and garlic to make a paste.

Step 4

Heat a non-stick pan over medium heat and apply two squirts of oil spray.

Step 5

Add mustard seeds and cumin seeds to the hot pan. When they start to splutter, add the curry leaves and sauté for about 30 seconds.

Step 6

Add the chopped onion and sauté until translucent. Then, add the ginger-garlic paste and cook until the raw smell disappears.

Step 7

Stir in the chopped tomato and cook until the pieces are soft and the oil begins to separate.

Step 8

Add coriander powder, turmeric powder, and red chili powder. Stir continuously to prevent the spices from burning, cooking for about 1 minute.

Step 9

Add the cooked chickpeas to the spice mix along with the remaining cooking water. Stir well to combine all the elements.

Step 10

Pour in the coconut milk and season with salt to taste. Mix everything thoroughly.

Step 11

Simmer the curry on low heat for about 10 minutes, stirring occasionally, until the flavors meld and the curry thickens slightly.

Step 12

Taste and adjust seasoning if needed. Remove from heat and garnish with additional curry leaves if desired.

Step 13

Serve hot with rice, chapati, or appam.

Nutrition Facts

Serving size	(1378.6g)

Amount per serving	% Daily Value*
Calories	1134.3

Total Fat 27.5g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 3648.7mg	0%
Total Carbohydrate 186.5g	0%
Dietary Fiber 50.1g	0%
Total Sugars 44.4g
Protein 50.1g	0%

Vitamin D 0IU	0%
Calcium 773.6mg	0%
Iron 21.6mg	0%
Potassium 3591.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.7%

Protein: 16.8%

Carbs: 62.5%