Poriyal (South Indian Chickpeas and Peppers)

    25 min

    This is a South Indian vegetarian dish that tastes fantastic with basmati rice or any Indian bread. Urad dal, also called black gram, can be found in Asian markets, but can be left out if you can't find them.

    7 people made this

    Serves: 6 

    • 450g tinned chickpeas
    • 1 medium onion
    • 1 medium tomato
    • 2 red peppers
    • 2 teaspoons vegetable oil
    • 5 small pieces of cinnamon sticks
    • 1 teaspoon black mustard seeds
    • 2 teaspoons urad dal
    • 1/4 teaspoon turmeric
    • 250ml passata
    • 250ml water
    • 1 teaspoon curry powder
    • salt
    • 1-2 tablespoons desiccated coconut

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Rinse 450g of chickpeas under cold water and drain.
    2. Chop onion and tomato. Remove seeds from peppers and cut into strips.
    3. Heat oil in a heavy saucepan over a high heat and pour in cinnamon, mustard seeds and urad dal. Cover and fry until the mustard seeds begin to burst and the urad dal is golden brown.
    4. Add chopped onion and tomato and stir fry for 1-2 minutes. Stir in turmeric.
    5. Mix in the passata, water and salt and bring mixture to the boil. Mix in the chickpeas and curry powder.
    6. Cover the pan and cook for 5 minutes over a medium heat. Don't cook for too long, the vegetables should not be too soft. Stir in the desiccated coconut and serve.

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    Reviews in English (1)


    Thanks for sharing. Great recipe. Works better with real chick peas though. I've blogged my attempt here: http://www.kitchenetteadventures.asia/2012/09/chickpeas-and-red-capsicum-curry.html  -  14 Nov 2012  (Review from Allrecipes AU | NZ)

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