Kondakadalai / Chickpeas / Channa is a good source of protein and fiber. Chickpeas, also called garbanzo beans, belong to the legume family. Chickpea’s offer specific health benefits, and consuming them regularly boosts your intake of a few key nutrients.
There are different varieties of kondakadalai / chickpeas. Mostly we use white or brown. In all South Indian houses, mainly in Tamilnadu, this dish is prepared on almost all Saturdays for lunch. This pairs very well with brinjal and sweet pumpkin. Instead of chickpeas, they add mochai/lima beans, karamani/cow peas or black beans. Even in mochai and karamani, we get fresh beans and dry ones. Fresh ones can be directly added, whereas dried one must be soaked overnight before cooking.
Following should be taken care while cooking Kondakadalai / Chickpeas
- Soak chickpeas overnight, in order to cook fast.
- If you forget to soak, dry roast the chickpeas and soak it in hot water for at least 4-5 hours.
- Or else nowadays we get cooked ones in the tin. Wash and rinse it thoroughly before using it.
Today let us see how to make white kondakadalai kuzhambu along with brinjal.
Delicious Chickpea Curry is ready to relish with rice. It does not need any side dish as it is heavy food. This can be had simply with papad or else can be had with a mild side dish like potato fry or broad beans fry.