BRAISED BROWN CHICKPEAS – KADLE
This Indian Dessert Recipe Serves 2-4
Braised Brown Chickpeas – Kadle as most of us South African’s know it is synonymous with prayers of the Indian culture.
Growing up & being a part of the Hindu background, this dish used to be accompanied with sweet rice as they pair well together. Sometimes, it is just made as a snack but often prepared for traditional prayers which Porridge Prayers, Fasting Prayers, Lakshmi Prayers & ‘Dead Peoples Prayers’.
Kadle is best prepared using dried brown chickpeas which can be found at local South African spice stores.
Braised Brown Chickpeas – Kadle Ingredients:
- 1 cup brown chickpeas
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 onion
- ½ teaspoon mustard seeds
- 3 dried chilies
- 1 sprig curry leaves
- water as needed
- Firstly, place the dried brown chickpeas into a bowl.
- Give the chickpeas a rinse.
- Cover with water.
- Cover the bowl with a lid & allow the chickpeas to soak overnight.
- The next day, the chickpeas should be swelled.
- On medium heat, add the soaked chickpeas to a pot.
- Cover with water & add in the salt.
- Give it a mix.
- Allow the chickpeas to boil until soft but not mushy. Add water if necessary whilst boiling. The boiling process took about 50 minutes.
- Once the chickpeas are soft, remove from heat.
- Strain the pot of chickpeas in a colander & set aside.
- Peel & chop the onion.
- Heat the vegetable oil in a pot on medium heat. Add in the chopped onion, mustard seeds, dried chilies & the curry leaves.
- Mix well & allow to simmer until the onions are slightly browned.
- Thereafter, add in the boiled chickpeas.
- Gently mix, combining all the ingredients.
- Allow to fry for 10 minutes on medium heat, stirring occasionally so that it does not burn.
- After 10 minutes, turn off the heat.
- Plate & serve this Braised Brown Chickpeas – Kadle.
- Goes best with South African Sweet Rice.