Kadale Gasi
A classic Mangalorean curry featuring tender black chickpeas simmered in a fragrant, freshly ground masala of coconut and roasted spices. This dish is savory, tangy, and perfect with steamed rice or neer dosa.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Pressure Cook the Chickpeas
- b.Drain the soaked kala chana and place them in a pressure cooker.
- c.Add 3 cups of fresh water and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but hold their shape. Allow the pressure to release naturally.
- 2
Step 2
- a.Prepare the Gasi Masala
- b.While the chickpeas cook, heat a pan over low-medium heat. Dry roast the dried red chillies, coriander seeds, and cumin seeds for 2-3 minutes until fragrant.
- c.Add the grated coconut and continue to roast, stirring constantly, for 4-5 minutes until it turns an even golden brown.
- d.Turn off the heat and let the roasted mixture cool completely.
- e.Transfer the cooled ingredients to a blender jar. Add the tamarind paste, jaggery, turmeric powder, and about 1/2 cup of water. Grind to a very smooth, fine paste, adding a little more water if necessary.
- 3
Step 3
- a.Combine and Simmer the Curry
- b.Once the pressure has released, open the cooker. Check that the chickpeas are cooked through.
- c.Pour the ground masala paste into the cooker with the chickpeas. Add the remaining 1 tsp of salt and mix everything well.
- d.If the gravy is too thick, add up to 1/2 cup of hot water to reach your desired consistency.
- e.Bring the curry to a boil, then reduce the heat and let it simmer for 10-12 minutes for the flavors to meld.
- 4
Step 4
- a.Prepare the Tempering (Oggarane)
- b.In a small tadka pan, heat the coconut oil over medium heat.
- c.Add the mustard seeds and wait for them to splutter.
- d.Add the urad dal (if using) and fry until it turns golden.
- e.Add the crushed garlic and sauté for 30 seconds until aromatic.
- f.Finally, add the curry leaves and hing. Sauté for a few seconds, then immediately turn off the heat.
- 5
Step 5
- a.Finish and Serve
- b.Carefully pour the hot tempering over the simmering gasi.
- c.Stir well to combine and let it cook for one more minute.
- d.Serve hot with steamed rice, neer dosa, or set dosa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chickpeas overnight is essential for them to cook evenly and become tender.
- 2Roasting the coconut until it's golden brown is the most important step for achieving the authentic flavor of gasi.
- 3For a creamier texture, you can use a high-speed blender to grind the masala paste until it's completely smooth.
- 4The curry thickens as it cools, so adjust the consistency with a little hot water if needed before serving.
- 5Kadale Gasi tastes even better the next day as the flavors have more time to develop.
- 6Adjust the number of dried red chillies to suit your spice preference. Using Kashmiri chillies will provide a vibrant color without excessive heat.
Adapt it for your goals.
Vegetable Addition
Add diced vegetables like potatoes, pumpkin (kumbalakai), or raw banana along with the chickpeas to make it more wholesome. Adjust cooking time accordingly.
Protein SwapProtein Swap
This gasi masala base works well with other legumes like rajma (kidney beans) or white chickpeas (kabuli chana).
Creamier VersionCreamier Version
For a richer, creamier gravy, add 1-2 cashews while grinding the masala paste.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of protein, essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The high fiber content from chickpeas aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide a quick source of energy.
Boosts Immunity
Spices like turmeric, coriander, and cumin contain antioxidants and have anti-inflammatory properties that support a strong immune system.
Frequently asked questions
One serving of Kadale Gasi (approximately 1 cup or 275g) contains around 340-380 calories, depending on the amount of coconut and oil used.