Kadale Kalu Saaru
A traditional Karnataka-style curry made with black chickpeas in a fragrant, thin coconut-based gravy. It has a perfect balance of spicy, tangy, and sweet notes, best enjoyed with hot rice or ragi mudde.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Wash the black chickpeas thoroughly and soak them in plenty of water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker.
- d.Add 3 cups of fresh water and 0.5 tsp of salt. Secure the lid.
- e.Pressure cook on medium heat for 5-6 whistles, or for about 15-20 minutes, until the chickpeas are soft but still hold their shape.
- f.Let the pressure release naturally. Reserve the cooked chickpeas along with their cooking water (known as 'kattu').
- 2
Step 2
- a.Prepare the Masala Paste
- b.Heat 1 tsp of coconut oil in a small pan over low-medium heat.
- c.Add coriander seeds, cumin seeds, chana dal, urad dal, black peppercorns, and dried red chilies.
- d.Roast for 2-3 minutes, stirring continuously, until the dals turn golden and the spices release a rich aroma. Be careful not to burn them.
- e.Turn off the heat and allow the roasted spices to cool completely.
- f.Transfer the cooled spices to a grinder jar. Add the fresh grated coconut and about 0.5 cup of water. Grind to a very smooth paste.
- 3
Step 3
- a.Make the Saaru Base
- b.Heat the remaining coconut oil in a large pot or kadai over medium heat.
- c.Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- d.Add the chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
- e.Stir in the turmeric powder and the ground masala paste. Sauté for 3-4 minutes, until the raw smell of the masala disappears and you see oil beginning to separate at the edges.
- 4
Step 4
- a.Combine and Simmer
- b.Pour the cooked chickpeas along with all their cooking water into the pot.
- c.Add the tamarind paste, grated jaggery, and the remaining 1 tsp of salt. Stir everything together well.
- d.Add 1 more cup of water, or as needed, to achieve the desired thin, 'saaru' consistency.
- e.Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer gently for 10-12 minutes. This allows all the flavors to meld beautifully.
- 5
Step 5
- a.Temper and Finish
- b.While the saaru is simmering, prepare the tempering. Heat 1 tsp of coconut oil in a small tadka pan.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely.
- d.Add the curry leaves and hing. Sauté for a few seconds until the leaves are crisp and fragrant.
- e.Immediately pour this hot tempering over the simmering saaru. Stir gently.
- f.Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 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.
- 2Always use the chickpea cooking water ('kattu') for the gravy, as it's packed with flavor and nutrients.
- 3Roast the masala spices on low heat to bring out their maximum aroma without burning them.
- 4Adjust the tamarind and jaggery to your personal preference for the perfect sweet and sour balance.
- 5For a slightly thicker consistency, you can lightly mash a spoonful of cooked chickpeas before adding them to the gravy.
Adapt it for your goals.
Add Vegetables
You can add vegetables like drumsticks, carrots, or potatoes. Add them along with the onions and tomatoes to cook until tender.
Different LegumeDifferent Legume
This recipe works well with other legumes like green gram (hesaru kaalu) or cowpeas (alasande kaalu).
No Coconut VersionNo Coconut Version
For a lighter version, you can skip the coconut. The gravy will be thinner and is known as 'Hurali Kattu Saaru' when made with horse gram.
Creamier TextureCreamier Texture
For a richer, creamier texture, substitute a portion of the fresh coconut with a few soaked cashews or almonds when grinding the masala.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making this dish great for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from chickpeas aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
Excellent Source of Minerals
This dish is rich in important minerals like iron, manganese, and folate. Iron is crucial for preventing anemia, while manganese and folate play key roles in bone health and cell growth.
Boosts Immunity
The blend of spices like turmeric, black pepper, and coriander seeds contains anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
It is traditionally served with Ragi Mudde (finger millet balls) or hot steamed rice. It also pairs well with chapati, dosa, or idli.