Black chickpeas and coconut stir fry

 Black chickpeas is called kala channa in hindi and kadala in malayalam. It is commonly made into a curry with coconut slivers, to be combined with puttu and appam. The thoran recipe that I am listing out here is a much more expeditious way than the curry to obtain a moreish dish. 

 

 

 

 

 

The integral elements of Mom's delectable thoran...

 

 

Black kadala - 2 cups

Oil - 2 tsp

Onion - 2

Mustard seeds - 1/4 tsp

Curry leaf - a sprig

Green chili - 2

Salt - 1/4 tsp

Coconut, grated - 1/2 cup

 

 

 

 

 

 

The means to achieve the scrumptious dish..

 

 

Sous the kadala overnight in water. Drain water using a colander. Boil the kadala in water with a pinch of  salt until cooked through and through. Clear out excess water. 

Chop onion and green chili into small pieces. Heat a saucepan and drizzle oil. Throw in mustard seeds, curry leaves and green chili. When the mustard seeds start to crackle, cast in onion. Toss around for 5 minutes. Add in cooked kadala, salt and coconut. Mix. Serve the yum-yum thoran with chapati.