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Kadala Masala Puttu Black Chickpea Stew
A Kerala breakfast: meaty black chickpeas in a coconut, coriander and chile sauce built on slow-browned onion, ladled over coconut-filled steamed rice cakes made from toasted ground rice and semolina.
- YieldServes 6 (12 rice cakes)
- Hands-on1 h 15 min
- Total10 h 53 min
- Difficulty
Ingredients
Stew
- 190 gdried black chickpeas (kala chana), about 1 cup
- 710 mlwater, for pressure-cooking, plus hot water for soaking
- 2 tbspcanola oil
- 1medium red onion, finely chopped
- 2fresh green Thai, cayenne or serrano chiles, stems removed, halved lengthwise, seeds left in
- 80 gshredded fresh coconut, about 1 cup; or 40 g dried unsweetened coconut soaked in 120 ml boiling water for 15 minutes and drained
- 1 tbspcoriander seeds
- 3dried red Thai or cayenne chiles, 2 to 4 to taste, stems removed
- 480 mlwater, 120 ml for blending, 360 ml to rinse the blender
- 1large tomato, cored and finely chopped
- 1½ tspcoarse kosher or sea salt
- 14 leavesfresh curry leaves, 12 to 15, medium to large
Rice cakes (puttu)
- 185 glong- or medium-grain white rice, about 1 cup
- 45 gCream of Wheat (farina), not instant, about 1/4 cup
- 1 tspcoarse kosher or sea salt
- 120 mlwarm water, approximately
- to tastevegetable cooking spray
- 20 gshredded fresh coconut, about 1/4 cup; or 2 tbsp dried, soaked in 2 tbsp boiling water
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