Low Sodium Kadala Curry

Experience the rich and aromatic flavors of South India with this Low Sodium Kadala Curry, a heart-healthy twist on a traditional favorite. Made with protein-packed black chickpeas (kala chana), fragrant coconut oil, and a medley of vibrant spices like turmeric, coriander, and garam masala, this curry delivers bold taste without the added sodium. A freshly ground coconut paste lends a creamy texture, while curry leaves and a pinch of asafoetida add depth and complexity. Perfect for those watching their salt intake, this flavorful curry pairs beautifully with fluffy rice, soft appam, or warm roti. Ready in under an hour, this wholesome dish is a must-try for anyone craving a satisfying, low-sodium meal that's big on taste.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Black chickpeas (kala chana)
• 2 tablespoons Coconut oil
• 1 medium, finely chopped Onion
• 1 large, chopped Tomato
• 1 inch, grated Ginger
• 3 cloves, minced Garlic
• 1 slit Green chili
• 10 leaves Curry leaves
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1 cup Grated coconut
• 1 teaspoon Fennel seeds
• 1 pinch Asafoetida
• 2 tablespoons, chopped Cilantro
• 3 cups Water

Directions

Step 1

Rinse and soak the black chickpeas in water overnight or for at least 8 hours.

Step 2

Drain and rinse the soaked chickpeas. Add them to a pressure cooker with 3 cups of water. Cook for 4-5 whistles or until the chickpeas are tender.

Step 3

In a pan, heat coconut oil over medium heat. Add the fennel seeds and sauté for a minute until aromatic.

Step 4

Add the chopped onion and sauté until they turn golden brown.

Step 5

Stir in the grated ginger, minced garlic, green chili, and curry leaves, and sauté for another 2 minutes.

Step 6

Add turmeric powder, red chili powder, coriander powder, and asafoetida. Mix well and cook for another 1-2 minutes.

Step 7

Add the chopped tomato, and cook until the tomatoes become soft and the oil begins to separate from the mixture.

Step 8

Meanwhile, grind the grated coconut with a little water to make a smooth paste.

Step 9

Add the cooked chickpeas, ground coconut paste, garam masala, and a little more water if necessary to the pan.

Step 10

Simmer the curry for about 10-15 minutes, allowing the flavors to meld together, and the curry to thicken.

Step 11

Adjust the seasoning, adding more chili powder or garam masala if needed, but keeping in mind the low sodium requirement by avoiding added salt.

Step 12

Garnish with freshly chopped cilantro before serving.

Step 13

Serve the Low Sodium Kadala Curry with rice, appam, or roti.

Nutrition Facts

Serving size	(1422.9g)

Amount per serving	% Daily Value*
Calories	1079.9

Total Fat 62.0g	0%
Saturated Fat 47.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 1849.1mg	0%
Total Carbohydrate 114.0g	0%
Dietary Fiber 32.4g	0%
Total Sugars 38.0g
Protein 27.5g	0%

Vitamin D 0IU	0%
Calcium 332.5mg	0%
Iron 14.6mg	0%
Potassium 1892.9mg	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: 49.6%

Protein: 9.8%

Carbs: 40.6%