Sri Lankan Kadala Thal Dala with Sausages


Sri Lankan Kadala Thal Dala with Sausages

Print Recipe
Sri Lankan Kadala Thal Dala with Sausages
Sri Lankan Kadala Thal Dala or Devilled Chickpeas is one of those quick and easy staple recipes made on a weekly basis in a Sri Lankan household. It's healthy, tasty, protein rich, and honestly something easy to add to your mental repertoire of weekly sides. In this recipe I have tossed in some amazing organic sausages to turn a great side into a delicious main! And guess what! You can have this ready in under 30 minutes.
Sri Lankan Kadala Thal Dala with Sausages
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish
Cuisine Sri Lankan
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Sri Lankan
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Sri Lankan Kadala Thal Dala with Sausages
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Firstly do your prep by slicing each sausage into approximately 5-6 pieces, and finely chopping your onion and green chillies.
  2. Use a little spray oil in a large wok and when the wok is hot, add the onion and green chillies and sauté for approx. 1 minute before adding the cumin, chilli flakes, curry leaves, salt and pepper. (I don't use a lot of oil here as the natural oils will come out from the meat when cooking)
  3. Toss all the spice through the onion and green chillies for another minute before gently adding the sausages.
  4. Just a note that when you’re using organic grass fed sausages, the meat inside has a tendency to fall out of the sausage casing if you're not gentle. (which is great because yay for sausages with real meat!)
  5. While cooking, you should see some of the natural water and oils of the meat come to the surface. Stir through the onion and spices to soak up that flavour, until the sausages are cooked through. Approx. 5 minutes.
  6. Then add the drained chickpeas, mustard seeds and lime juice.
  7. Stir well and cook for another 2 minutes or so, then remove from the heat.
  8. Serve it up with the bowl of steamed rice or some yellow rice (simply add ½ tsp turmeric when boiling your rice or in the rice cooker). This dish is also great with some steamed veggies, roti or bread!
  9. Enjoy!
Recipe Notes

Top Tip: This dish is traditionally a very dry dish, so make sure your sausages we properly defrosted (no water) prior to cooking. If you find that half way that your dish somehow has a little more water/liquid than it should, use a higher setting on the stove to help evaporate the extra liquid. Or a little trick my nan uses; try using a little bit of paper towel to soak up the liquid and then tossing on the stove for another few minutes to dry up the dish.

Like this recipe? Check out more delicious recipes on my blog The Blunt Knife, the place where healthy recipes meet the flavours of South Asian cuisine. Check us out on Instagram @the_bluntknife.


Leave a Reply

Your email address will not be published. Required fields are marked *

View Your Meal Plan