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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
Pressure Cook the Chickpeas
Prepare the Gasi Masala
Combine and Simmer the Curry
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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.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 337.23 calories per serving with 10.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Oggarane)
Finish and Serve
Add diced vegetables like potatoes, pumpkin (kumbalakai), or raw banana along with the chickpeas to make it more wholesome. Adjust cooking time accordingly.
This gasi masala base works well with other legumes like rajma (kidney beans) or white chickpeas (kabuli chana).
For a richer, creamier gravy, add 1-2 cashews while grinding the masala paste.
Black chickpeas are an excellent source of protein, essential for muscle repair, growth, and overall body function.
The high fiber content from chickpeas aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide a quick source of energy.
Spices like turmeric, coriander, and cumin contain antioxidants and have anti-inflammatory properties that support a strong immune system.
One serving of Kadale Gasi (approximately 1 cup or 275g) contains around 340-380 calories, depending on the amount of coconut and oil used.
Yes, it is a very healthy and balanced dish. It's rich in plant-based protein and fiber from chickpeas, contains healthy fats from coconut, and is flavored with beneficial spices like turmeric.
Absolutely. You can cook the soaked chickpeas in a large pot on the stovetop. Cover and simmer for about 1.5 to 2 hours, or until they are tender. The rest of the steps remain the same.
Kadale Gasi is traditionally served with Mangalorean specialties like Neer Dosa, Pundi (rice dumplings), or Kori Rotti. It also pairs wonderfully with steamed rice, set dosa, and even chapatis.
You can store leftover Kadale Gasi in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.