If you love spicy, and wholesome dishes, you’re going to adore Spicy Brown Chickpeas, also known as Kadle. This traditional Indian preparation is popular in South African Indian homes as a side dish, snack, or accompaniment to Sweet Rice (or other rice-based meals). With its warm spices, tender chickpeas, and a hint of heat, Kadle is comfort food at its finest.
Not only is it delicious, but it’s also packed with protein and fiber, making it a nutritious addition to any meal. In this post, I’ll walk you through a step-by-step recipe, share tips for the best flavor and texture, and include serving suggestions to make your Kadle truly memorable.
Ingredients You’ll Need
Each ingredient in this dish plays a key role in creating authentic flavor:
- Brown chickpeas (kadle) – These hearty legumes are protein-rich and become wonderfully tender when boiled in the pressure cooker.
- Rough salt – Added during boiling to season the chickpeas from within.
- Oil – For sautéing spices.
- Cumin seeds (jeera) – Adds a warm, earthy aroma.
- Mustard seeds – Pops when heated, releasing a nutty, aromatic flavor.
- Curry leaves – Adds a fresh, slightly citrusy aroma.
- Medium onion, finely chopped – Provides sweetness and depth when sautéed.
- Green chillies, chopped – Adds heat, adjust to your taste.
- Salt to taste – Helps to balance the flavors.
- Fresh coriander leaves (dhanya), finely chopped – Added for freshness and garnish.
Instructions
Step 1: Boil the Chickpeas
- Rinse the chickpeas thoroughly.
- Boil them in a pressure cooker for about 40 minutes.
- Add two tablespoons of rough salt while boiling to season the chickpeas from the start.
- Once cooked, drain and set aside.
Step 2: Sauté with Spices
- Heat oil in a pan over medium heat.
- Add onions, cumin seeds, mustard seeds and curry leaves.
- Stir and sauté until the onion becomes translucent and soft.
- This step infuses the oil with flavor.
- Make sure the onion is fully cooked before adding chillies.
Step 3: Add the Chillies and Salt
- Add chopped green chillies and salt to taste.
- Stir to combine, allowing the spices to release in the oil.
Step 4: Combine with Chickpeas
- Add the boiled chickpeas to the pot.
- Stir well to coat the chickpeas in the aromatic spice mixture.
Step 5: Add Fresh Coriander
- Mix in finely chopped dhanya (coriander) for freshness.
- Garnish with a little extra dhanya before serving.
Tips for Perfect Kadle
Soak chickpeas overnight to reduce cooking time.
Adjust spice levels according to your preference. Add more chillies for heat or reduce for milder flavor.
Sautéing is key: Do not rush sautéing the onion and spices, as it builds depth of flavor.
Serving Suggestions
- Traditional pairing: Serve alongside Sweet Rice for a classic South African Indian dessert.
- As a snack: Enjoy as a protein-packed snack.
FAQs
Can I use canned chickpeas instead of dried?
Yes, canned chickpeas work. Reduce the boiling time since they’re already soft, and adjust salt accordingly.
How long does Kadle stay fresh?
Kadle stays fresh in the fridge for up to 3 days when stored in an airtight container. Reheat on the stove or in the microwave to revive its softness and flavor before serving with Sweet Rice.
Spicy Brown Chickpeas (Kadle)
Equipment
- 1 Pressure cooker
- 1 20cm pot
Ingredients
- 1/4 cup vegetable oil
- 1 tsp jeera seeds
- 1 tsp mustard seeds
- 500 g brown chickpeas
- 2 sprigs curry leaves
- 1 onion
- 5 fresh green chillies
- 5 dried red chillies
- Handful of dhanya for garnish
Instructions
- Rinse the brown chickpeas thoroughly, then soak them overnight in plenty of water. The next day, drain and add them to a pressure cooker with enough water to cover. Add two tablespoons of rough salt and cook for about 40 minutes, or until tender. Drain and set aside.
- Heat oil in a large pan over medium heat. Add the chopped onions to the pot Stir occasionally and cook until they become soft and translucent. This step adds sweetness and body to the dish.
- Add cumin seeds, mustard seeds, and curry leaves. Let them sizzle for a few seconds until fragrant, this releases their natural oils and deepens the flavor.
- Stir in the chopped green chillies and a pinch of salt. Mix well and cook for another minute so the flavors blend into the onion mixture.
- Add the boiled chickpeas to the pot. Stir gently so each chickpea is coated with the spices and onions. Let it cook for about 15-20 minutes, allowing the flavors to come together beautifully.
- Sprinkle in finely chopped coriander (dhanya) and mix to combine. Garnish with a little extra coriander just before serving for a burst of freshness.
- Enjoy your Spicy Brown Chickpeas as a side dish, snack, or with Sweet Rice for a traditional South African Indian pairing.
Notes
- Traditional Pairing: Kadle is commonly served with Sweet Rice in South African Indian homes, especially during prayers, festivals, and family gatherings. The savory, spicy chickpeas complement the creamy sweetness of the rice beautifully.
- Soaking Chickpeas: Soak dried brown chickpeas overnight for faster cooking and a tender, buttery texture.
- Adjusting Spice: Control the heat by adding fewer or more green chillies according to your taste. Mild versions allow the sweetness of Sweet Rice to stand out.
- Storage & Reheating: Store leftover Kadle in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to restore softness.
We’d Love to Hear From You!
If you tried this Spicy Brown Chickpeas (Kadle), let us know how it turned out. Share your experience in the comments below – your feedback means a lot and it could inspire other readers.