Kadelee also known as Indian chickpeas


I love Kadelee, this dish is like the staple part of any prayer service.

When people offer to make sweet treats for the congregation to take with them home after a temple service, you can bet your last cent that there will definitely be kadelee on the plate.

I was really under the impression that this would complicated because when I asked my dad how it was made, he used a funny word that just freaked me out.

I asked my mum what the word was and she laughed and said you know these old Indian men, it just means saute.

After that there was no stopping me… okay maybe there was. I mean I had to soak the kadelee over night and then boil for a couple of hours till soft.

Also there are two kinds of kadelee, the white one, which is bigger and gets fatter as you boil at and then there is the small brown ones that do not expand so much.

The brown ones are the correct ones to use for prayer purposes.

I like to sit in the hall and listen to the aunties talking when they see the big fat white kadelee on the trays they giggle, because they say that that kadelee is the readymade one, seeing as you can buy it pre-boiled in a tin. Modern generation lol.

There is no exact measurement with regards to this recipe.


  • Kadelee, that has soak in boiling water over night.
  • 1 x onion, finely chopped.
  • A few dry chillies, chopped.
  • ¼ x tsp mustard seeds
  • Salt to taste


  • Drain and rinse the kadalee.
  • The fill a pot with water and bring to the boil.
  • Place the kadelee into the boiling water and allow to boil till soft, drain and set aside.
  • In a pan, heat some oil.
  • Add the mustard seeds and when they start to pop.
  • Add the chillies, onions and salt.
  • Saute till the onions are transparent.
  • Add the kadelee and give a good mix so that the kadalee is nicely coated.
  • Allow to kadelee to cook on a medium heat for about 10 – 15 minutes so that everything infuses nicely.

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