Kadale Ghasi
A hearty and aromatic curry from Mangalore, made with black chickpeas simmered in a freshly ground coconut and spice masala. This Udupi classic has a perfect balance of spicy, tangy, and sweet flavors.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Drain the soaked kala chana. In a pressure cooker, combine the chana, 3 cups of fresh water, and 1 tsp of salt.
- c.Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are tender but hold their shape.
- d.Allow the pressure to release naturally. Do not discard the cooking water.
- 2
Step 2
- a.Prepare the Masala Paste
- b.While the chickpeas cook, heat a small pan over low heat. Dry roast the dried red chillies, coriander seeds, and cumin seeds for 2-3 minutes until they release a fragrant aroma. Be careful not to burn them.
- c.Transfer the roasted spices to a plate and let them cool completely.
- d.In a blender jar, combine the cooled roasted spices, grated coconut, tamarind paste, jaggery, and turmeric powder.
- e.Add 1/2 cup of water and blend to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
- 3
Step 3
- a.Cook the Curry
- b.Heat 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- d.Add the ground masala paste to the pot. Stir and cook for 5-7 minutes, until the paste thickens, the raw smell disappears, and oil begins to separate at the edges.
- e.Add the cooked chickpeas along with all their cooking water. Add the remaining 0.5 tsp of salt. Stir everything together well.
- f.Bring the curry to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes. This allows the chickpeas to absorb the flavors of the masala.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small tadka pan, heat the remaining 1 tbsp of coconut oil over medium-high heat.
- c.Once the oil is hot, add the mustard seeds. When they begin to splutter, add the curry leaves and asafoetida.
- d.Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
- 5
Step 5
- a.Finish and Serve
- b.Pour the hot tempering over the simmering curry.
- c.Stir gently to combine, then turn off the heat. Let the Kadale Ghasi rest for at least 10 minutes before serving to allow the flavors to deepen.
- d.Serve hot with steamed rice, neer dosa, or sannas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas overnight is crucial for even cooking and better digestion.
- 2For the most authentic flavor, use fresh or freshly frozen grated coconut, not desiccated coconut.
- 3Roast the spices on low heat to prevent them from burning, which can make the curry bitter.
- 4The consistency of the gravy can be adjusted by adding a little hot water if it's too thick, or simmering for longer if it's too thin.
- 5The balance of tangy (tamarind) and sweet (jaggery) is key. Feel free to adjust these quantities to your personal preference.
- 6Using coconut oil enhances the traditional South Indian flavor of the dish.
Adapt it for your goals.
Legume Variation
You can make this ghasi with other legumes like white chickpeas (kabuli chana), black-eyed peas (alsande), or even kidney beans (rajma). Adjust cooking times accordingly.
Add VegetablesAdd Vegetables
Incorporate vegetables like cubed pumpkin, potato, or raw banana. Add them to the pressure cooker along with the chickpeas.
No Onion VersionNo Onion Version
For a more traditional Udupi temple-style (satvik) version, you can omit the onion entirely. The curry will still be delicious.
Creamier GravyCreamier Gravy
For a richer, creamier gravy, you can add 1-2 cashews while grinding the masala paste.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Black chickpeas are a powerhouse of protein, essential for muscle repair, growth, and overall body function, making this dish a great option for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from chickpeas aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can assist in weight management.
Rich in Healthy Fats
Coconut is a key ingredient that provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can provide a quick source of energy.
Aids Digestion
Spices like cumin, coriander, and asafoetida are known for their digestive properties. They help stimulate digestive enzymes and can reduce bloating and indigestion.
Frequently asked questions
One serving of Kadale Ghasi contains approximately 370-400 calories, depending on the amount of coconut and oil used. It's a balanced meal component, providing complex carbs, protein, and healthy fats.