Kadle Gashi
A warm, aromatic curry from Mangalore featuring black chickpeas simmered in a freshly ground coconut and spice masala. The sweet, sour, and spicy notes create a beautifully balanced dish, perfect with steamed rice or neer dosa.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Rinse the black chickpeas thoroughly and soak them in plenty of water for 8-10 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water, turmeric powder, and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 20 minutes, until the chickpeas are tender but not mushy. Let the pressure release naturally.
- 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 1-2 minutes until they release a rich aroma. Be careful not to burn them.
- c.Remove the spices from the pan and allow them to cool completely.
- d.In a high-speed blender or grinder, combine the cooled roasted spices, grated coconut, tamarind paste, and jaggery.
- e.Add 1/2 cup of water and grind to a very smooth, fine paste. You can add a little more water, tablespoon by tablespoon, if needed to achieve a smooth consistency.
- 3
Step 3
- a.Combine and Simmer
- b.Once the pressure has released, open the cooker. The chickpeas should be soft when pressed. Keep the cooker on low heat.
- c.Pour the ground masala paste into the cooker with the cooked chickpeas and their water. Stir gently to combine.
- d.Add the remaining 0.5 tsp of salt (or to taste) and mix well. Bring the curry to a gentle boil.
- e.Reduce the heat to low, cover partially, and let it simmer for 10-12 minutes. This allows the chickpeas to absorb the masala flavors and the gravy to thicken.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small tadka pan, heat the coconut oil over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
- d.Add the urad dal and sauté until it turns a light golden brown.
- e.Add the curry leaves (be careful, they will splutter) and the hing. Sauté for another 10-15 seconds until the leaves are crisp.
- 5
Step 5
- a.Finish and Serve
- b.Immediately pour the hot tempering over the simmering curry. You should hear a satisfying sizzle.
- c.Stir the tempering into the curry, turn off the heat, and cover the pot.
- d.Let the Kadle Gashi rest for at least 10 minutes for the flavors to meld together.
- e.Serve hot with steamed rice, neer dosa, or sannas for an authentic Mangalorean meal.
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 grated coconut and virgin coconut oil.
- 3Adjust the jaggery and tamarind to your personal preference for a perfect sweet and sour balance.
- 4The curry's flavor deepens over time, making it taste even better the next day.
- 5Do not discard the water used to cook the chickpeas, as it is full of nutrients and flavor.
- 6If you don't have a pressure cooker, you can cook the soaked chickpeas in a pot, but it will take significantly longer (about 1.5-2 hours).
Adapt it for your goals.
Add Vegetables
Add 1 cup of cubed pumpkin, ash gourd, or raw banana along with the chickpeas in the pressure cooker for a more wholesome curry.
Different LegumeDifferent Legume
This gashi can also be prepared with white chickpeas (kabuli chana) or red kidney beans (rajma). Adjust cooking times accordingly.
Creamier GravyCreamier Gravy
For a richer, creamier texture, you can add 2-3 soaked cashews while grinding the coconut masala.
Spicier VersionSpicier Version
Increase the number of dried red chillies or add a pinch of black pepper to the masala for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of protein, which is essential for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
The high fiber content from chickpeas promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Provides Sustained Energy
As a source of complex carbohydrates, this dish provides a slow and steady release of energy, keeping you energized for longer without blood sugar spikes.
Boosts Immunity
Spices like turmeric, cumin, and coriander are known for their antioxidant and anti-inflammatory properties, which can help strengthen the immune system.
Frequently asked questions
One serving of Kadle Gashi (approximately 1 cup or 350g) contains an estimated 330-360 calories. This can vary based on the amount of coconut and oil used.