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Kadala thel dala
කඩල තෙල් දාලා (kadala thel dala): chickpeas tossed in coconut oil with onion, curry leaves, chilli and fresh coconut, the snack of Galle Face Green
As the sun goes down over the sea at Galle Face Green in Colombo, vendors with glass-sided carts scoop warm kadala into cones twisted from old newspaper, and the same snack appears at temple festivals, perahera nights and every Avurudu gathering. Boiled chickpeas are tossed in coconut oil with mustard seeds, red onion, curry leaves, dried chilli and a handful of freshly grated coconut, so they are nutty, salty and gently hot, with a soft bite. Some vendors stir in Maldive fish; this version is vegan. Tinned chickpeas make it a ten-minute job, though home-boiled dried ones have a firmer, nuttier texture. Wet chickpeas are the problem to avoid, as they spit in the oil and the spices slide off; drain and pat them dry. Chef's tip: let the onion and curry leaves fry until the edges just begin to brown before the chickpeas go in; that toasty flavour is what makes street kadala so addictive.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chickpeas
- 1 lb cooked chickpeas2 x 400 g tins drained, or 200 g dried, soaked overnight and boiled until tender; patted dry
- 2 tbsp coconut oil
- 1 /2 tsp black mustard seeds
- 2 dried red chilliesbroken into pieces
- 2 sprigs curry leavesleaves picked
- 1 red onionsliced
- 1 green chillisliced
- 1 /2 tsp dried chilli flakes
- 3 /4 tsp salt
- 4 tbsp grated coconutfresh or frozen and thawed
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/4 doneStep 1: Heat 2 tbsp coconut oil in a wok over a medium heat, add 1 /2 tsp black mustard seeds and, once it pops, 2 dried red chillies and 2 sprigs curry leaves.
1 minStep 2: Add 1 red onion and 1 green chilli and fry for 2–3 minutes until the onion edges begin to brown.
3 minStep 3: Add 1 lb cooked chickpeas, 1 /2 tsp dried chilli flakes and 3 /4 tsp salt and toss for 3–4 minutes until hot and coated in the oil.
4 minStep 4: Stir in 4 tbsp grated coconut for 1 minute, then serve warm in paper cones or small bowls.
1 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 9 g
- Carbs
- 26 g
- Fat
- 12 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kadala thel dala take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of cooked chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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