Sugar-Free Kadala Curry

Discover the wholesome flavors of South India with this Sugar-Free Kadala Curry, a hearty and healthy dish made with protein-packed black chickpeas and aromatic spices. This recipe skips the sugar but delivers a burst of flavor, thanks to the rich blend of turmeric, coriander, and garam masala. Slowly simmered in a creamy, freshly blended coconut paste, the curry achieves a luscious texture and deep, earthy taste. Perfect for those who prioritize clean eating, this dish is prepared with coconut oil and naturally flavorful ingredients, making it both nutritious and delicious. Serve it steaming hot with rice, roti, or traditional appam for a comforting, sugar-free Indian meal.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 grams Black Chickpeas (Kadala)
• 2 tablespoons Coconut Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 large Onion, finely chopped
• 2 pieces Green Chilies, slit
• 1 teaspoon Ginger, grated
• 2 cloves Garlic, minced
• 0.5 teaspoon Turmeric Powder
• 1.5 teaspoons Coriander Powder
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 large Tomato, chopped
• 100 grams Coconut, grated
• 3 cups Water
• 1 teaspoon Salt
• 10 leaves Curry Leaves

Directions

Step 1

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

Step 2

Drain the soaked chickpeas and set aside.

Step 3

In a pressure cooker, heat coconut oil over medium flame.

Step 4

Add mustard seeds and let them splutter. Then add cumin seeds and sauté for a few seconds.

Step 5

Add the chopped onion, green chilies, grated ginger, and minced garlic. Sauté until the onions are golden brown.

Step 6

Stir in turmeric powder, coriander powder, and red chili powder. Mix well and cook for a minute.

Step 7

Add the chopped tomato and cook until it becomes soft and the oil starts to separate.

Step 8

Add the drained chickpeas to the cooker, mixing well with the masala.

Step 9

Pour in 2 cups of water and add salt. Close the pressure cooker, cook on high flame until the first whistle, then lower the heat and cook for about 20 minutes.

Step 10

Meanwhile, blend grated coconut with the remaining 1 cup of water to form a smooth paste.

Step 11

Once the pressure is released from the cooker, open it and check if the chickpeas are cooked well. They should be soft.

Step 12

Add the coconut paste to the cooked chickpeas and mix well. Add garam masala and curry leaves.

Step 13

Simmer the curry for another 10 minutes, allowing it to thicken and the flavors to meld together.

Step 14

Remove from heat and serve hot with rice, roti, or appam.

Nutrition Facts

Serving size	(1483.0g)

Amount per serving	% Daily Value*
Calories	1180.7

Total Fat 71.3g	0%
Saturated Fat 53.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2493.7mg	0%
Total Carbohydrate 116.6g	0%
Dietary Fiber 37.4g	0%
Total Sugars 31.0g
Protein 32.0g	0%

Vitamin D 0IU	0%
Calcium 339.2mg	0%
Iron 16.1mg	0%
Potassium 2080.0mg	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: 51.9%

Protein: 10.4%

Carbs: 37.7%