Kadle Manoli

Instructions

1. 1

   Pressure Cook the Chickpeas

   • Drain the overnight-soaked black chickpeas. Rinse them well.
   • Transfer the chickpeas to a pressure cooker. Add 2 cups of fresh water and 0.5 teaspoon of salt.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 15-20 minutes, until the chickpeas are cooked through but still hold their shape. Do not discard the cooking water. Set aside.
2. 2

   Roast and Grind the Masala

   • While the chickpeas cook, heat a small pan over low heat. Add the coriander seeds, cumin seeds, urad dal, and dried red chillies.
   • Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and the urad dal turns a pale golden color. Be careful not to burn them.
   • Remove from heat and let the spices cool completely.
   • Transfer the cooled spices to a grinder jar. Add the grated coconut, tamarind paste, and about 1/4 cup of water. Grind to a smooth, thick paste. Set this masala paste aside.
3. 3

   Sauté Vegetables and Masala

   • Heat 1 tablespoon of coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the sliced ivy gourd and cook for 6-8 minutes, stirring occasionally, until it is tender yet retains a slight crunch.
   • Add the ground masala paste and turmeric powder to the pan. Sauté for 4-5 minutes, stirring frequently, until the raw aroma of the masala disappears and you see oil beginning to separate at the edges.
4. 4

   Combine and Simmer

   • Add the cooked black chickpeas along with their cooking water to the pan.
   • Stir in the remaining 1 teaspoon of salt and the powdered jaggery (if using). Mix everything gently to combine.
   • Bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 8-10 minutes. This allows the vegetables to absorb the flavors of the masala. The final consistency should be semi-dry.
5. 5

   Prepare the Tempering (Tadka)

   • In a small tadka pan, heat the remaining 1 tablespoon of coconut oil over medium-high heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the curry leaves and hing. Sauté for another 10-15 seconds until the curry leaves turn crisp and aromatic. Immediately turn off the heat.
6. 6

   Finish and Serve

   • Pour the hot tempering over the prepared Kadle Manoli curry.
   • Mix gently to incorporate the tempering.
   • Serve hot as a side dish with steamed rice and sambar, or with chapatis.