Sri Lankan spiced chickpeas called Kadal thal dala is a very common snack. They are often served in little paper cones or bags straight from the fire. Chickpeas are a healthy snack and exceptionally tasty all spiced up. Sri Lankan spiced chickpeas are also served as a side dish.
Sri Lankan spiced chickpeas cook up in a jiffy especially if you use canned chickpeas. Of course, you can make them from dry chickpeas just follow the package instructions. What I love about this recipe is the versatility, feel free to add in more heat if that is your thing or spices that you like. The possibilities are simply endless.
Sri Lanka is known for its curries. Being part of the spice trade for centuries Sri Lanka is also known as the Spice Island. This recipe calls for curry leaf called karapincha which can be found in most Sri-Lankan gardens. If you don’t have access to these fresh leaves you can buy them dried here. I highly recommend you try cooking with curry leaves, they are delicious.
Black mustard seeds are also used in this recipe. The black seeds may be hard to find at your local grocery so you can get them here. If you can find yellow ones just double the amount as they are not quite as pungent as the black ones. Both colors pop while they cook when it releases the strong mustard aroma. Please note that both the curry leaves and the black mustard are used in the other dishes we made for our IC meal. Sri Lankan prawn curry and the Sri Lankan roasted curry powder.
Did you know that Sri Lanka is the world’s leading exporter of cinnamon spice? Sri Lanka contributes eighty percent of the world’s output. Do you know where cinnamon actually comes from? It actually comes from the inner bark of a tree. If you would like to learn more about this fascinating little spice island be sure to check out “Our Journey to Sri Lanka” you will also find more authentic recipes as well.
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Sri Lankan Spiced Chickpeas (Kadala Thal Dala )
- 2 Tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 10 curry leaves
- 4 dried red chilies chopped into large chunks
- 1 large onion finely diced
- 2 15 oz. chickpeas cans (drained)
- Salt to taste
- Heat the coconut oil in a large frying pan.
- Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.
- Add the onions and cook until soft and golden.
- Stir through the chickpeas and add salt to taste. Sauté for a few minutes until heated through.
- Serve warm as a snack or as a side to your meal.