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A hearty and aromatic curry from Mangalore, made with black chickpeas simmered in a freshly ground coconut and spice masala. This Udupi classic has a perfect balance of spicy, tangy, and sweet flavors.
Cook the Chickpeas
Prepare the Masala Paste
Cook the Curry
A hearty and aromatic curry from Mangalore, made with black chickpeas simmered in a freshly ground coconut and spice masala. This Udupi classic has a perfect balance of spicy, tangy, and sweet flavors.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 362.27 calories per serving with 10.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Tempering (Tadka)
Finish and Serve
You can make this ghasi with other legumes like white chickpeas (kabuli chana), black-eyed peas (alsande), or even kidney beans (rajma). Adjust cooking times accordingly.
Incorporate vegetables like cubed pumpkin, potato, or raw banana. Add them to the pressure cooker along with the chickpeas.
For a more traditional Udupi temple-style (satvik) version, you can omit the onion entirely. The curry will still be delicious.
For a richer, creamier gravy, you can add 1-2 cashews while grinding the masala paste.
Black chickpeas are a powerhouse of protein, essential for muscle repair, growth, and overall body function, making this dish a great option for vegetarians and vegans.
The high fiber content from chickpeas aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can assist in weight management.
Coconut is a key ingredient that provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can provide a quick source of energy.
Spices like cumin, coriander, and asafoetida are known for their digestive properties. They help stimulate digestive enzymes and can reduce bloating and indigestion.
One serving of Kadale Ghasi contains approximately 370-400 calories, depending on the amount of coconut and oil used. It's a balanced meal component, providing complex carbs, protein, and healthy fats.
Yes, Kadale Ghasi is a very healthy dish. It is rich in plant-based protein and dietary fiber from the black chickpeas, which aids in digestion and promotes satiety. The use of coconut provides healthy fats, and the traditional spices offer various anti-inflammatory benefits.
Absolutely. If you don't have a pressure cooker, you can cook the soaked chickpeas in a large, heavy-bottomed pot. Bring to a boil and then simmer for about 1.5 to 2 hours, or until they are tender. Ensure you have enough water in the pot throughout the cooking process.
Kadale Ghasi pairs wonderfully with steamed rice, especially red rice (Kaje Rice). It is also traditionally served with Mangalorean rice preparations like Neer Dosa, Pundi Gatti (rice dumplings), or Sannas (steamed rice cakes).
Yes, you can use canned chickpeas to save time. Use two 15-ounce cans, drained and rinsed. Skip the pressure cooking step (Step 1) and add the canned chickpeas directly to the cooked masala along with about 1.5 cups of water or vegetable broth.
Leftover Kadale Ghasi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly before serving.
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