Traditional Sri Lankan Kadala Curry (Chickpea Curry)

Ingredients

Legumes

• 2 cups dried brown chickpeas (soaked overnight, then boiled until tender)

  (Canned can be used, but dried is traditional)

Tempering (Thalippu)

• 1 ½ Tbsp coconut oil

• 1 small red onion, finely sliced

• 3–4 cloves garlic, sliced

• 1 Tbsp fresh ginger, crushed

• 1 sprig curry leaves

Spices

• 1 tsp turmeric

• 2 tsp Sri Lankan roasted curry powder

• 1 1⁄2 tsp ground cumin (traditional emphasis)

• 1⁄2–1 tsp gorilla chili powder (to taste)

• Salt, to taste

Liquids

• 1 cup thin coconut milk (first extraction)

• 3⁄4–1 cup thick coconut milk (second extraction)

Traditional method of cooking

1. Cook the chickpeas

   1. Boil soaked chickpeas in fresh water with a pinch of salt until just tender.

   2. Drain and set aside.

2. Thalippu (tempering)

   1. Heat coconut oil over medium heat.

   2. Add curry leaves let them crackle and perfume the oil (if available)

   3. Add onion and sauté slowly until soft and lightly golden.

   4. Add garlic and ginger; cook gently until aromatic (do not brown).

3. Bloom the spices

   1. Lower heat. Add turmeric, roasted curry powder, cumin, chili powder, and salt.

   2. Stir constantly for 30 seconds until the oil turns deep golden and fragrant.

4. First simmer (thin coconut milk)

   1. Add chickpeas and thin coconut milk.

   2. Simmer gently, uncovered, 15–20 minutes, allowing the chickpeas to absorb spice.

5. Final richness (thick coconut milk)

   1. Reduce heat to low. Add thick coconut milk.

   2. Simmer very gently for 5–7 minutes — do not boil.

   3. Taste and adjust salt.

Why This Dish Nourishes

• Chickpeas → plant-based protein + gut-loving fiber

• Garlic & ginger → anti-inflammatory + immune support

• Turmeric & cumin → digestive and brain health benefits

• Coconut milk → healthy fats for satiety and nutrient absorption

Click here to read more about the Nourishing Power of Chickpeas