Spicy brown chickpeas cooked with cumin, mustard seeds, curry leaves, onions, and chillies. Perfect as a side dish or with Sweet Rice.
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.