Kadala Sadam

Method

1. 1

   Soak black chickpeas: Wash 1 cup kadala (black chickpeas). Soak overnight. Pressure cook with 2 cups water for 5-6 whistles until tender. Drain and save the cooking water.

2. 2

   Cook and cool rice: Cook 2 cups raw rice. Cool completely.

3. 3

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add shallots: Add 8 sliced shallots. Fry 6 minutes until golden.

6. 6

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 2 minutes.

7. 7

   Add cooked chickpeas: Add the cooked kadala with 2-3 tbsp of its cooking water. Toss to coat in the tempering.

8. 8

   Add cold rice: Add the cooled cooked rice. Fold gently.

9. 9

   Mix evenly: Fold until rice and chickpeas are well combined.

10. 10

    Serve: Adjust salt. Kadala sadam is a protein-rich Tamil Nadu rice dish. Serve with pickle and papad.