Kadala Mappas
A deeply comforting Kerala-style black chickpea curry simmered in roasted coconut gravy. The nutty sweetness of slow-roasted coconut and the earthiness of black chickpeas come together with a gentle hit of fennel and pepper. Pair with puttu, appam, or steamed rice for a truly satisfying meal.
For 4 servings
- pressure cook · ~25 min
Pressure cook the black chickpeas.
Drain the soaked chickpeas. Place them in a pressure cooker with 2.5 cups water and 0.25 tsp salt. Cook on high heat until the first whistle, then reduce heat to low and cook for 20-25 minutes until soft but not mushy. Let the pressure release naturally.
TIPBlack chickpeas take longer than white ones. If not soft enough, add another 10 minutes. - roast · ~10 min
Roast the coconut and spices.
In a heavy-bottomed pan on medium-low heat, dry roast the grated coconut, coriander seeds, black peppercorns, dried red chilies, and fennel seeds. Stir continuously for 8-10 minutes until the coconut turns a deep golden brown and releases a nutty aroma.
TIPConstant stirring prevents burning. The color should be an even brown, not black. - mix · ~2 min
Grind the roasted masala.
Add the roasted coconut-spice mixture to a blender along with the turmeric powder. Pour in about 0.5 cup of water and grind to a very smooth, thick paste. Set aside.
TIPAdd water gradually. A smooth paste ensures a creamy gravy texture. - temper · ~9 min
Make the tempering and sauté aromatics.
1.Heat 2 tsp coconut oil in the same pan over medium heat. Add mustard seeds and let them splutter.2.Add curry leaves and stir for 10 seconds until fragrant.3.Add sliced shallots, chopped onion, garlic, ginger, and green chili. Sauté until the onions turn translucent (4-5 minutes).4.Add the chopped tomato and cook until it softens and oil starts to separate (3-4 minutes). - simmer · ~6 min
Build the curry base.
1.Add the ground coconut-masala paste to the pan. Sauté on medium-low heat for 5 minutes, stirring continuously, until the raw smell of the coconut is gone and the oil separates.2.Add the garam masala and stir for 30 seconds.TIPCook the paste well. Rushing this step gives a raw taste. - simmer · ~20 min
Add the chickpeas and simmer.
1.Add the cooked black chickpeas along with their cooking liquid to the pan. Also add 1 cup of water for the right consistency.2.Add the remaining 0.25 tsp salt. Mix well and bring to a gentle boil.3.Reduce heat to low and simmer, uncovered, for 15-20 minutes. The gravy will thicken and the flavors will meld.TIPThe curry should be thick but still flowing. Adjust water if necessary. - garnish · ~5 min
Finish and garnish.
Turn off the heat. Drizzle 1 tsp of coconut oil on top. Garnish with chopped fresh coriander leaves. Let it rest for 5 minutes before serving.
TIPThe final drizzle of raw coconut oil adds a punch of authentic Kerala aroma.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Black chickpeas require a longer soak than white chickpeas—overnight is essential for even cooking.
- 2Roast the coconut and spices over medium-low heat, stirring constantly, until the coconut turns deep golden brown for maximum nutty flavor.
- 3Grind the roasted masala to a very smooth paste by adding water gradually; a grainy paste will affect the gravy's texture.
- 4Cook the ground masala paste in the pan until oil separates on the surface to eliminate any raw coconut taste.
- 5Simmer the curry uncovered to allow the gravy to thicken and flavors to meld; adjust water if it becomes too thick.
- 6Let the finished curry rest for 5 minutes before serving so the flavors deepen and the final coconut oil infuses.
- 7For a more intense aroma, use fresh coconut instead of frozen or dried—fresh yields the best nutty sweetness.
Adapt it for your goals.
Vegan
This recipe is already vegan. For extra richness, substitute water in the gravy with coconut milk and reduce the added water proportionally.
low oilLow-oil
Reduce the tempering oil to 1 tsp and skip the final drizzle of coconut oil. The roasted coconut paste will still provide enough richness.
high proteinHigh-protein
Mix in 1/2 cup of cooked soya chunks or cubed paneer along with the chickpeas to boost the protein content while keeping the curry texture intact.
milder versionMilder version
Reduce the black peppercorns to 1/2 tsp and use only 2 Kashmiri dried red chilies, or deseed them, for a gentler heat while retaining color.
curry with greensCurry with greens
Stir in 2 cups of chopped spinach or amaranth leaves during the last 5 minutes of simmering for added color and nutrients.
Why this is on our healthy list.
Rich in Plant Protein
Black chickpeas are an excellent source of plant-based protein, making this curry a satisfying main dish for vegetarians and vegans.
High in Dietary Fiber
The combination of black chickpeas and coconut provides a good amount of dietary fiber, supporting digestive health and sustained energy.
Antioxidant-Rich Spices
Coriander, fennel, turmeric, and black pepper deliver natural antioxidants and anti-inflammatory compounds.
Healthy Fats from Coconut
Fresh coconut and coconut oil supply medium-chain triglycerides (MCTs), which are easily metabolized and may aid energy balance.
Frequently asked questions
Yes, use 1.5 cups of drained, rinsed canned black chickpeas. Skip the pressure cooking step and add them straight to the gravy, then simmer for 10 minutes so flavors meld.
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