Kadala Curry – Bengal Gram or Kala Chana Curry with Coconut and Spices. Brown Chickpea Coconut Curry from South India (Kerala). Serve with rice, appams, dosas or make a bowl with roasted veggies and grains. Vegan Gluten-free Soy-free Indian Recipe
Brown Chickpeas – Kala Chana or Bengal Gram are the earthier nuttier cousin of white chickpeas. White Chickpeas or Garbanzo beans are generally more easily available. Brown Chickpeas have slowly started getting the shelf spots they deserve in many stores now. These beans are hardy and have high fibre, protein and iron content. These beans cook quickly when pressure cooked. If the beans are old, they will take a long time if cooking in a saucepan.
This Kadala Curry has brown chickpeas that have been cooked to tender in a Pressure Cooker or Instant Pot or Saucepan. The sauce uses onion, ginger, garlic, tomatoes, coconut and spices that would make a kerala garam masala(spice blend from the state of Kerala). The curry is finished with a mustard seed tempering and served with rice or flatbreads from the southern Indian region. I serve the curry as a soup by itself, or over rice or as a part of a bowl with veggie sides and sliced radishes or cucumbers. It has an amazing flavor profile. Do try it and let me know how you like it in the comments.
Kala chana is also the bean which makes up Besan while the Garbanzo beans make chickpea flour. They are slightly different and behave differently depending on the use.