Easy Sprouted Kadalai Curry Recipe with Rich Peanut Masala Paste

Looking to elevate your daily breakfast routine with something rich, comforting, and packed with protein?

                              

Look no further than this Sprouted Kadalai Curry with a rich Peanut Masala Twist! While traditional South Indian black chickpea curries rely heavily on plain coconut, this version introduces roasted peanuts, poppy seeds, and aromatic whole spices ground into a luscious, velvety paste. The nutty undertones of the peanuts beautifully balance the earthy flavor of sprouted kala chana and the freshness of broad beans, creating a deeply satisfying gravy. Perfect for scooping up with soft, pillowy idlis or tearing apart crispy dosas, this vibrant curry is about to become your family's new favorite morning staple. Let’s dive straight into how you can make this magic happen in your kitchen!

Ingredients

For the Peanut Masala Paste

• ½ cup Onions, chopped
• 3 tsp Coconut, grated
• 3 tsp Peanuts, roasted
• 5–6 Garlic cloves
• 2–3 Dry red chilies
• 2 tsp Poppy seeds (Khus Khus)
• 1 tsp Coriander seeds (Whole Dhanya)
• 1 tsp Peppercorns
• 1 tsp Cumin seeds (Whole Jeera)
• ½ tsp Asafoetida (Hing/Perungayam)
• 1 tsp Garam masala

For Tempering

• 4 tsp Cooking oil
• 1 tsp Mustard seeds (Rai)
• ½ tsp Cumin seeds (Whole Jeera)
• 3–4 Dry red chilies, broken
• 7–8 Curry leaves

Other Ingredients

• ½ cup Black chickpeas (Kadalai / Kala Chana) – pressure-cooked for 2 whistles (or use sprouted kadalai)
• ½ cup Onions, finely chopped
• ½ cup Tomatoes, finely chopped
• 3–4 tsp Broad beans (Avaraikkai / English beans), chopped
• 1 tsp Salt (adjust to taste)

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Step-by-Step Method

Step 1: Prepare the Peanut Masala Paste

1. Heat a small pan and sauté the chopped onions, garlic, and grated coconut until light golden brown. Remove and let it cool completely.
2. In the same pan, dry-roast the poppy seeds (khus khus), dry red chilies, coriander seeds, peppercorns, and cumin seeds until aromatic. Set aside to cool.
3. Transfer the sautéed onion mixture, roasted spices, roasted peanuts, asafoetida, and garam masala to a blender. Grind with a little water into a smooth, thick paste.

Step 2: Temper the Aromatics

1. Heat 4 teaspoons of oil in a heavy-bottomed pan or kadhai.
2. Add the mustard seeds and let them splutter. Then add the cumin seeds, broken red chilies, and curry leaves. Fry for a few seconds until fragrant.

Step 3: Cook the Vegetables

1. Add the finely chopped onions and chopped avaraikkai (broad beans) to the tempering. Sauté until the onions turn translucent.
2. Mix in the chopped tomatoes and cook until they turn soft and mushy.

Step 4: Simmer the Curry

1. Pour in the prepared peanut masala paste and stir well to combine with the vegetables.
2. Add the cooked (or sprouted) kadalai along with its cooking water if needed to adjust the consistency.
3. Season with salt, cover, and let the gravy simmer for 5–7 minutes on medium-low heat until the raw flavors disappear and the oil begins to separate.

Serving Suggestion

Serve this rich and aromatic Kadalai Curry hot alongside soft idlis or crispy dosas