Kadale Gassi

1. 1

   Step 1

   • a.Prepare the Chickpeas
   • b.Wash and soak the kala chana in ample water for at least 8 hours or overnight. Drain the soaking water.
   • c.In a pressure cooker, combine the soaked chickpeas, 3 cups of fresh water, and 1/2 tsp of salt.
   • d.Pressure cook on medium heat for 5-6 whistles or for about 20 minutes, until the chickpeas are tender but hold their shape.
   • e.Let the pressure release naturally. Do not discard the cooking water; set it aside with the chickpeas.
2. 2

   Step 2

   • a.Roast the Masala Ingredients
   • b.In a small pan over low-medium heat, dry roast the Byadgi red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they release a fragrant aroma. Remove from the pan and set aside to cool.
   • c.In the same pan, heat 1 tbsp of coconut oil. Add the roughly chopped onion and garlic cloves. Sauté for 4-5 minutes until the onion becomes translucent.
   • d.Add the grated coconut and continue to roast on low heat, stirring constantly, for 6-8 minutes until the coconut turns a deep golden brown. This step is crucial for the authentic flavor and color.
   • e.Turn off the heat and let the entire mixture cool completely.
3. 3

   Step 3

   • a.Grind the Gassi Masala
   • b.Once cooled, transfer the dry roasted spices and the coconut-onion mixture to a high-speed blender.
   • c.Add the turmeric powder and tamarind paste.
   • d.Add about 1/2 to 3/4 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed and add a little more water if required to achieve a silky consistency.
4. 4

   Step 4

   • a.Prepare the Curry Base
   • b.Heat the remaining 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
   • c.Once the oil is hot, add the mustard seeds and let them splutter.
   • d.Add the curry leaves and sauté for 30 seconds until fragrant.
   • e.Add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
5. 5

   Step 5

   • a.Simmer the Gassi
   • b.Add the ground masala paste to the pot. Sauté for 7-10 minutes, stirring frequently, until the paste thickens, the raw aroma disappears, and oil begins to separate from the edges.
   • c.Pour in the cooked chickpeas along with their reserved cooking water. Add the remaining 1 tsp of salt and the optional jaggery. Mix everything well.
   • d.Add another 1 cup of water, or more, to adjust the gravy to your desired consistency (it should be a thick gravy).
   • e.Bring the curry to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, allowing the flavors to meld beautifully.
6. 6

   Step 6

   • a.Garnish and Serve
   • b.Turn off the heat. Garnish with freshly chopped coriander leaves.
   • c.Let the curry rest for 10 minutes before serving for the best flavor. Serve hot with steamed rice, neer dosa, or sannas.

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