Kadala Sadam

Ingredients

• - 1.5 cups black chickpea rice
• - 2 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh grated coconut to garnish

Method

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. Cook and cool rice: Cook 2 cups raw rice. Cool completely.
3. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
5. Add shallots: Add 8 sliced shallots. Fry 6 minutes until golden.
6. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 2 minutes.
7. Add cooked chickpeas: Add the cooked kadala with 2-3 tbsp of its cooking water. Toss to coat in the tempering.
8. Add cold rice: Add the cooled cooked rice. Fold gently.
9. Mix evenly: Fold until rice and chickpeas are well combined.
10. Serve: Adjust salt. Kadala sadam is a protein-rich Tamil Nadu rice dish. Serve with pickle and papad.