Holy moly I am in danger of being waaay behind. First I had nothing to write about (no recipes, I mean) and now I have too many.
Such is life. And do I start a lot of posts with “Holy moly”? Probably says something about my mental state these days.
Anyway, I am early for once with a blogging event. I made Kadala Curry from Indira’s blog Mahanandi, Zlamushka’s blog of choice for this month’s Tried and Tasted. Inspired by Raghan Iver’s 660 Curries, which I have writted about before, I finally picked up black chickpeas (kaala chana) at Jungle Jim’s and had been looking for a use for them. They are smaller than the more familiar white chickpeas, or garbanzo beans, and seemed crunchier to us, although maybe I undercooked them. Kadala Curry is a black chickpea curry which reminds me of Chana Masala, except it has coconut milk and curry leaves, among other changes. Plus there are probably a billion recipes for Chana Masala, only a few of which I know, so maybe it is not that different at all. At any rate, this one originates from Kerala, a region/state of India, where it is apparently much favored.
Indira’s recipe was quite good, although like some other Indian bloggers I have discovered, she, too, uses much less garlic and ginger than I would and so I did increase the aromatics. Otherwise I made the recipe exactly as specified. It was a big hit with the entire family; Sammy in particular devoured it. The coconut milk was not really noticeable to me, someone who is used to Thai curies, in the sauce so much as it added a really nice creaminess. She called for thin coconut milk so I used organic light canned coconut milk which is much more watery than regular canned. I served it with basmati rice and the Besan Thepla (Griddle Baked Chickpea & Whole Wheat Flat Bread) that I made for World Bread Day.
Robin Sue says
This is a very flavorfull dish! Iread all of the spices and it sounds great! I have never had the black chickpea but I think I could find them around where I live. The Besan Thelpa looks delish too!
That Girl says
This looks fantastic. There’s just something about the combination of spices.
black chickpeas? awesome. i’ve never seen them, but given my love for all things beany, i’m sure i’d love ’em. 🙂