Brown chickpeas, also known as “Kadle,” are slightly smaller in size and are a great source of protein. You can even toss them into salads for a healthy boost.
In our tradition, we prepare Kadle as an offering during prayers. They are boiled and lightly fried, often accompanied by sweet rice. Here’s my simple recipe to prepare Kadle for a prayerful feast.
INGREDIENTS
- 200g Brown Chickpeas (Kadle)
- 1 teaspoon salt
- 2 dried red chilies
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 1/2 onion, sliced
METHOD
- Begin by giving your Kadle a good inspection, removing any unwanted stones or lentils.
- Wash the Kadle a few times, then cover them with boiling water and let them soak overnight.
- If you have an instant pot, it’s a quick way to go. Pressure cook the Kadle for 12 minutes.
- Once they’re cooked, drain the water and switch to the sauté function.
- Heat some oil in the pot, and toss in the dried chilies and mustard seeds. Wait for them to pop and sizzle, then add in the sliced onions and curry leaves. Cook until the onions turn translucent.
- Now, introduce the boiled Kadle to the pot and give everything a good mix.
- Season with salt according to your taste, and it’s ready to be served.
Tips:
- If you don’t have a pressure cooker, no worries! Soak the Kadle in hot water the night before. This will help them cook faster when you boil them the next day.
- Feel free to use green chilies or even garlic for added flavor variation.
- When boiling the Kadle, make sure to add extra water as it tends to evaporate quickly.