Kadle Manoli Pulao
A fragrant one-pot rice dish from Mangalore, made with tender ivy gourd and hearty black chickpeas. A freshly ground coconut masala gives it a unique, aromatic flavor perfect for a wholesome lunch.
For 4 servings
Prepare Rice and Chickpeas
- Rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely and set aside.
- Ensure your pre-soaked black chickpeas are pressure cooked until tender but not mushy. They should hold their shape. Set aside.
Grind the Masala Paste
- In a blender or grinder jar, combine the grated coconut, green chillies, ginger, garlic, cinnamon stick, cloves, coriander seeds, cumin seeds, and turmeric powder.
- Add 2-3 tablespoons of water and grind to a smooth, thick paste. Set aside.
Sauté Aromatics and Masala
- Heat ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the bay leaf and star anise. Sauté for 30 seconds until fragrant.
- Add the sliced onions and sauté for 7-8 minutes, stirring occasionally, until they are soft and golden brown.
- Add the ground masala paste. Cook for 5-6 minutes, stirring frequently, until the raw aroma disappears and you see oil separating from the edges of the paste.
- Add the sliced ivy gourd (manoli) and sauté for 2-3 minutes to coat it well with the masala.
Cook the Pulao
- Add the cooked black chickpeas and the drained, soaked rice to the cooker.
- Gently fold everything together for about a minute, being careful not to break the rice grains.
- Pour in 3 cups of water and add 1.5 tsp of salt. Give it a final gentle stir.
- Secure the lid of the pressure cooker. Cook on high heat for 2 whistles. After the second whistle, immediately turn off the heat.
Rest and Serve
- Allow the pressure to release naturally, which will take about 10-15 minutes. Do not quick-release the pressure.
- Once the pressure has fully subsided, open the lid. Gently fluff the rice grains with a fork to separate them.
- Garnish with freshly chopped coriander leaves and let it rest for 5 more minutes before serving.
- Serve hot with a side of cucumber raita or plain yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chickpeas are cooked well before adding them to the pulao, as they won't cook much further with the rice.
- 2Sautéing the ground masala paste until oil separates is key to developing a deep, rich flavor.
- 3Do not skip the natural pressure release and resting time; it allows the rice grains to firm up and prevents them from breaking.
- 4The amount of water can vary depending on the age and quality of your basmati rice. A 1:2 rice-to-water ratio is a good starting point.
- 5For a richer taste, you can use half water and half thin coconut milk for cooking the rice.
Adapt it for your goals.
Vegetable Addition
You can add other vegetables like diced potatoes, carrots, or green peas along with the ivy gourd for a more mixed-vegetable pulao.
Protein VariationProtein Variation
Instead of black chickpeas, you can use white chickpeas (kabuli chana) or even paneer cubes (add them in the last 2 minutes of sautéing).
GarnishGarnish
For extra texture and richness, garnish with a tablespoon of fried cashews or raisins before serving.
Cooking MethodCooking Method
If you don't have a pressure cooker, you can cook this in a heavy-bottomed pot with a tight-fitting lid. After adding water, bring to a boil, then cover and simmer on low heat for 15-18 minutes or until all water is absorbed.
Why this is on our healthy list.
Rich in Dietary Fiber
The black chickpeas and ivy gourd are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Plant-Based Protein
Black chickpeas (kadle) provide a significant amount of plant-based protein, essential for muscle repair, growth, and overall body function, making this a satisfying meal for vegetarians and vegans.
Anti-inflammatory Properties
The masala paste is rich in spices like turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Frequently asked questions
Yes, it is a well-balanced and healthy dish. It provides complex carbohydrates from rice, plant-based protein and fiber from black chickpeas, and vitamins from ivy gourd. The use of whole spices and fresh coconut adds beneficial nutrients and flavor.