Receta Kadala Uperi / Black Chickpeas stir fry
Happened to try out this recipe from Vini's kitchen- the Palakkad style kadala uperi. The recipe was quite easy and very tasty too. I am a great fan of most of her recipes especially the naadan traditional dishes. This recipe is a favorite at home now, something that I make often when I am running short of vegetables to cook as side dish for our everyday lunch.
Just some rice, yoghurt and this kadala uperi is a perfect and simple lunch for me:)
Ingredients
Kadala/ Black chick peas - soaked for 6 to 8 hours or overnight
salt to taste
a pinch of baking soda(optional)
3 Tbsp coconut oil
To be ground to a paste
1 onion
2 cloves garlic
2 tsp chilli powder
2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp black pepper powder
salt
Method
Add the soaked chickpeas to a pressure cooker. Add enough water so that the water level is just above the chickpeas.
Add enough salt and a pinch of baking soda.(Adding the baking soda quickens the process of cooking the chickpeas. It is optional, you can skip if you don't wish to use it.)
Pressure cook the chickpeas until cooked(approximately 4-5 whistles or more if you have not added the baking soda)
In the meantime, grind onion, garlic, chilli powder, coriander powder, turmeric powder, pepper powder and salt into a fine paste and keep aside.
In a pan,heat coconut oil and add the ground paste. Fry the paste for 1-2 minutes.
Then add the cooked chickpeas along with the water it was cooked in. Stir fry contionously on high flame until the water is totally absorbed and the chickpeas is dry.
Serve hot as a side dish with rice and a curry of your choice.