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.