Kadala Muttai

Background and History

Kadala Muttai, also known as chickpea egg curry, is a beloved dish originating from the southern parts of India. This dish combines the rich protein of chickpeas with the nutritional benefits of eggs. It's a hearty meal that has been a staple in Indian households for generations. Typically served with rice or flatbreads, Kadala Muttai offers a perfect balance of flavor, spice, and nutrition. Understanding its roots requires a nod to traditional South Indian cooking styles, where legumes and pulses play an essential role in daily diets.

Ingredients

• Chickpeas - 1 cup, pre-soaked overnight
• Eggs - 4, hard-boiled
• Onions - 2 large, finely chopped
• Tomatoes - 2, pureed
• Ginger-garlic paste - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Coriander powder - 2 teaspoons
• Cumin powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Red chili powder - 1 teaspoon
• Salt - to taste
• Coconut milk - 1 cup
• Mustard seeds - 1 teaspoon
• Curry leaves - a handful
• Oil - 2 tablespoons
• Cilantro - for garnish

Preparation

Preparing the Chickpeas

1. Ensure the chickpeas are soaked overnight to soften them.
2. In a pot, boil the chickpeas until they are tender. This usually takes about 20-30 minutes. Use a cooking timer to ensure they're perfectly cooked.
3. Drain the water and set the cooked chickpeas aside.

Preparing the Eggs

1. Hard-boil the eggs by placing them in a pot of simmering water for about 10-12 minutes.
2. Once done, remove the eggs and let them cool in a bowl of cold water.
3. Peel the eggs and make small slits in them to allow flavors to infuse during cooking.

Cooking Process

1. Heat oil in a large pan over medium heat.
2. Add mustard seeds and wait for them to splutter.
3. Add curry leaves, allowing them to infuse the oil with their aroma.
4. Sauté onions until golden brown, then add ginger-garlic paste and sauté for a couple more minutes.
5. Add the tomato puree and cook until the oil starts to separate from the mixture.
6. Add turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt. Cook the spices for 2-3 minutes.
7. Pour in the coconut milk and add the cooked chickpeas, stirring until well combined.
8. Gently place the boiled eggs in the curry and coat them with the sauce.
9. Cover and let everything simmer for an additional 10 minutes.

Serving Suggestions

Garnish the Kadala Muttai with freshly chopped cilantro. This dish is best enjoyed with hot steamed rice, roti, or naan. The creamy texture of the curry complemented by the hearty chickpeas and eggs makes for a fulfilling meal. Serve with a side of pickles or a simple salad to elevate the experience.