Sri Lankan Spicy Chickpeas (Kadala Thel Dala)

Why you’ll love this recipe

• Just a few simple ingredients give you an exotic and flavorful dish

• It’s vegetarian, vegan, and packs a ton of protein

• It’s the perfect topping for a salad or grain bowl

• It’s way more exciting than eggs for breakfast (again)

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Sri Lankan Spicy Chickpeas (Kadala Thel Dala)

Yield: 2

Author: Shalane Katugampola

Adapted from Dad and Island Smile

Ingredients

• 2 tbsp vegetable oil
• 5-10 dried curry leaves
• 1/2 small yellow onion, finely sliced
• 1/2 tsp ground mustard (or mustard seeds)
• 1 tsp chilli flakes
• 1/2 tsp kosher salt
• 1 14oz can of cooked chickpeas, drained

Instructions

1. Over medium-high heat, warm the oil. Add the curry leaves and let them fry for a minute or two.
2. Add the onions and cook until soft and golden brown.
3. Stir in the mustard powder and red chili flakes.
4. Mix in the chickpeas and salt and cook for a minute or two (don't let the chickpeas get mushy)
5. Remove from heat and serve warm.

Notes

This dish traditionally calls for mustard seeds, but I prefer mustard powder for better flavor dispersion . It also traditionally includes whole chilis for an extra kick, but I leave them out to match my (lower) spice tolerance

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