A classic Mangalorean curry featuring black chickpeas simmered in a fragrant, spicy coconut and roasted spice gravy. This hearty and flavorful dish is a staple in coastal Karnataka, perfect with rice or neer dosa.
Prep20 min
Cook45 min
Soak480 min
Servings4
Serving size: 1 cup
408cal
12gprotein
47gcarbs
Ingredients
1 cup Kala Chana (soaked overnight and drained)
1 cup Grated Coconut (fresh or frozen)
6 whole Byadgi Red Chilies (adjust to spice preference)
1.5 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Black Peppercorns
2 medium Onion (1 roughly chopped for masala, 1 finely chopped for gravy)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy South Indian salad made with soaked moong dal, crisp cucumber, and fresh coconut. This protein-packed dish is a festive classic in Karnataka, perfect as a light side or a healthy snack.
About Kadale Gassi, Steamed Basmati Rice and Cucumber Kosambari
Aromatic Kadale Gassi with fluffy rice & tangy Kosambari – a fiber-rich, gut-friendly homestyle meal!
This udupi dish is perfect for lunch. With 854.3799999999999 calories and 24.669999999999998g of protein per serving, it's a nutritious choice for your meal plan.
22gfat
Tamarind Paste
(or a small lime-sized ball of tamarind soaked in warm water)
0.5 tsp Turmeric Powder
3 tbsp Coconut Oil (divided)
1 tsp Mustard Seeds
1 sprig Curry Leaves (about 10-12 leaves)
1 tsp Jaggery (powdered, optional to balance flavors)
1.5 tsp Salt (divided, or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
4.5 cup Water (approximately, for cooking, grinding, and gravy)
Instructions
1
Prepare the Chickpeas
Wash and soak the kala chana in ample water for at least 8 hours or overnight. Drain the soaking water.
In a pressure cooker, combine the soaked chickpeas, 3 cups of fresh water, and 1/2 tsp of salt.
Pressure cook on medium heat for 5-6 whistles or for about 20 minutes, until the chickpeas are tender but hold their shape.
Let the pressure release naturally. Do not discard the cooking water; set it aside with the chickpeas.
2
Roast the Masala Ingredients
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.
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.
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.
Turn off the heat and let the entire mixture cool completely.
3
Grind the Gassi Masala
Once cooled, transfer the dry roasted spices and the coconut-onion mixture to a high-speed blender.
Add the turmeric powder and tamarind paste.
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
Prepare the Curry Base
Heat the remaining 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
5
Simmer the Gassi
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.
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.
Add another 1 cup of water, or more, to adjust the gravy to your desired consistency (it should be a thick gravy).
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
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving for the best flavor. Serve hot with steamed rice, neer dosa, or sannas.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
2 pcs Green Chili (Finely chopped, adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Or to taste)
1 tbsp Coconut Oil (For tempering)
0.5 tsp Mustard Seeds
0.25 tsp Hing (Asafoetida)
10 pcs Curry Leaves (Fresh)
Instructions
1
Prepare the Moong Dal: Rinse the moong dal under cold running water until the water runs clear. Soak the dal in 2 cups of water for at least 30-45 minutes. Once soaked, drain all the water completely using a fine-mesh sieve. Set aside.
2
Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal, finely chopped cucumber, freshly grated coconut, chopped green chilies, and chopped coriander leaves. Gently toss to combine.
3
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds. Immediately add the hing and fresh curry leaves. Be careful as the leaves will sizzle. Sauté for another 10 seconds until the curry leaves turn crisp.
4
Finish and Serve: Pour the hot tempering over the salad mixture in the bowl. Just before serving, add the salt and fresh lemon juice. Mix everything together thoroughly. Serve immediately to enjoy the best crunchy texture.
