Kala chana/ black chickpeas/ karuppu kondakadalai is rich in both protein and iron and is highly recommended for kids, parents-to-be, pregnant and lactating women.
This dry kala chana fry is a fool-proof tasty recipe. Any beginners can try this and I am sure it will turn out so good and you will fall in love with this karuppu kondakadalai poriyal.
Whenever there is no vegetable to plan for the next day’s menu, I soak black chickpeas before going to sleep. And the next day, just a simple sambar or curd rice will go well with this yummy & spicy black chickpeas fry. I have made this to veg potlucks and never came back without recipe requests. This will be a winner for sure.. Btw, this is my amma’s recipe..
Dry kala chana fry Recipe – Stepwise pics follow the below printable description:
- Black chickpeas/Kondakadalai - ½ cup
- Big onion - 1
- oil - 1 tbsp
- Cinnamon/Pattai - 1 inch
- Curry leaves - Few
- Ginger garlic paste - ½ tsp
- Sambar powder - 1 tbsp **See Tips for alternate
- Salt - as required
- coriander leaves - few
- Coconut pieces - as shown or ⅓ cup grated coconut
- cloves - 2
- Aniseed/Sombu - ¼ tsp heaped
- Take ½ cup of black chickpeas, rinse it twice or thrice and soak in lots of water for 8 hours or overnight.
- It would have soaked well and increased in size(as shown below). Pour the water out , rinse once again and pressure cook with 2 cups of water for 8 whistles or until soft.
- Once pressure releases, take out the cooked chickpeas from water and keep aside. In a pan, heat a tbsp of oil and once hot, add 1 inch cinnamon. Then add curry leaves and 1 chopped onion.
- Once onions turn translucent, add ½ tsp of ginger-garlic paste and fry for a min. Then add a tbsp of sambar powder and fry for few seconds.
- Add cooked black chickpeas and fry for a minute. Take few coconut pieces(as shown), 2 cloves and ¼ tsp(heaped) Aniseed/Sombu for grinding.
- Grind them in mixie. Add ¼ cup water and grind(neither smooth nor coarse).
- Add ground coconut to the chickpeas along with ½ tsp salt(or as required).
- Cook open in high flame until water evaporates. Keep stirring until dry. Add chopped coriander leaves , give a stir and switch off.
2.Optional: Add half tomato after adding ginger garlic paste and fry till oil separates.
3.The same recipe can be tried using green peas.
Preparation – How to make dry kala chana fry?
1.Take 1/2 cup of black chickpeas, rinse it twice or thrice and soak in 4 cups of water for 8 hours or overnight.2.It would have soaked well and increased in size(as shown below). Pour the water out , rinse once again and pressure cook with 4 cups of water for 8 whistles or until soft.
3.Once pressure releases, take out the cooked chickpeas from water and keep aside. In a pan, heat a tbsp of oil and once hot, add 1 inch cinnamon. Then add curry leaves and 1 chopped onion.
4.Once onions turn translucent, add 1/2 tsp of ginger-garlic paste and fry for a min. Then add a tbsp of sambar powder and fry for few seconds.
5.Add cooked black chickpeas and fry for a minute. Take few coconut pieces(as shown), 2 cloves and 1/4tsp(heaped) Aniseed/Sombu for grinding.
6.Grind them in mixie. Add 1/4 cup water and grind(neither smooth nor coarse).
7.Add ground coconut to the chickpeas along with 1/2 tsp salt(or as required).
8.Cook open in high flame until water evaporates. Keep stirring until dry. Add chopped coriander leaves , give a stir and switch off.
Serve spicy kala chana dry fry with sambar/curd/coconut/lemon/any mild variety rice. Yummm!!
Tips/Tricks in making dry kala chana fry
- You can add any gravy powder in place of sambar powder. Or just add 1/2 tsp coriander powder and 2 tsp plain chilli powder.
- Optional: Add half tomato after adding ginger garlic paste and fry till oil separates.
- The same recipe can be tried using green peas.
Nutritional Benefits in dry kala chana fry
Black chickpeas – Dietary Fiber, Protein , Potassium, Iron, Calcium, Phosphorus, Folates and Vitamin C
Hi.. I tried this recipe but it didn’t turn out to be spicy in the least. You haven’t mentioned any ingredient to add some spice to it or is it not meant to be spicy?
I have mentioned to add sambar powder.. My sambar powder is spicy.. If you see the alternate to it in Tip 1, I have mentioned to add chilli powder.. This recipe is meant to be so spicy..
Alright, thank you.