Spicy Sri Lankan Chickpea Stir-Fry

Kadala Thel Dala, or Sri Lankan deviled chickpeas, is a bold and flavorful vegan stir-fry that's perfect for just about any time of day. Whether you're having it as a party snack, tea-time nibble, bar-side bite, or even a savory breakfast, this dish brings the heat and comfort in every bite.

To cut down on cooking time, most people soak the chickpeas overnight—this makes boiling them the next day quick and easy.

In Sri Lanka, chickpeas are also a popular street food. On the go, you'll find them simply boiled and served with chunks of coconut. But the deviled version is a jazzed-up home favorite, spicy and satisfying—a reliable sidekick to your evening drink or spicy snack cravings.

So what are you waiting for? Let’s get cooking!

---

Ingredients:

For boiling the chickpeas:

• 1 cup chickpeas (soaked overnight)

• ½ tsp salt

• 2 cups water

  
  

For stir-frying:

• 2–3 tbsp olive oil (or coconut oil)

• 8–12 curry leaves

• 1 cup onions, sliced

• 1 tsp mustard seeds

• 1 tbsp chili flakes (adjust to taste)

• 5 dried red chilies

• ½ tsp salt (or to taste)

---

Directions:

1: Boil the Chickpeas

• After soaking overnight, rinse and boil chickpeas in salted water until soft but not mushy.

• Drain and set aside.

2: Temper the Spices

• Heat oil in a large pan over medium heat.

• Add mustard seeds and let them pop.

• Toss in curry leaves and onions. Sauté until onions are soft and golden.

3: Spice It Up

• Add salt, chili flakes, and dried red chilies.

• Stir for about 30 seconds to release the aroma.

  
  

4: Stir-Fry the Chickpeas

• Add the boiled chickpeasto the pan. Toss well to coat with the spice mix.

Serving Suggestions:

• Serve hot or at room temperature.

• For that authentic kadala street-food feel? Add chopped coconut pieces at the end for extra texture and island vibes.

---