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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.
For 4 servings
Prepare the Chickpeas
Roast the Masala Ingredients
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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.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 407.61 calories per serving with 11.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Grind the Gassi Masala
Prepare the Curry Base
Simmer the Gassi
Garnish and Serve
You can add vegetables like potatoes, raw banana, or pumpkin along with the chickpeas for a more wholesome curry. Add them after sautéing the masala paste and cook until tender.
This gassi masala works wonderfully with other legumes like rajma (kidney beans) or white chickpeas (kabuli chana).
For an even creamier texture, you can add a splash of thick coconut milk at the end of the cooking process. Do not boil after adding it.
Black chickpeas are an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content from chickpeas and coconut aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body and brain.
The curry is rich in spices like turmeric (containing curcumin) and black pepper, which are known for their potent anti-inflammatory and antioxidant properties.
One serving of Kadale Gassi (approximately 1 cup) contains around 360-380 calories, primarily from the chickpeas, coconut, and oil.
Yes, Kadale Gassi is a nutritious dish. It's rich in plant-based protein and dietary fiber from black chickpeas, contains healthy fats from coconut, and features anti-inflammatory spices like turmeric. It's a well-balanced and wholesome meal.
Absolutely. You can cook the soaked chickpeas in a regular pot on the stovetop. It will take significantly longer, about 60-90 minutes, until they are tender. Ensure you have enough water in the pot.
Kadale Gassi is traditionally served with Mangalorean specialties like Neer Dosa (lacy rice crepes), Sannas (steamed rice cakes), or Pundi (rice dumplings). It also pairs beautifully with steamed rice or chapati.
Yes, you can use canned chickpeas for a quicker version. Drain and rinse one 15-ounce can of chickpeas. Skip the pressure cooking step and add them directly to the gravy. You may need to add more water or vegetable broth as you won't have the starchy cooking liquid.
Leftover Kadale Gassi can be stored 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.