Kadale Kaalu Saaru
A traditional Karnataka curry made with black chickpeas, coconut, and a blend of aromatic spices. This tangy and slightly sweet saaru is the perfect comfort food, best enjoyed with steamed rice or ragi mudde.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Soak and Cook Chickpeas
- b.Rinse the kala chana (black chickpeas) thoroughly and soak them in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker.
- d.Add 3 cups of fresh water, 0.5 tsp turmeric powder, and 1 tsp of salt.
- e.Pressure cook on medium heat for 5-6 whistles, or until the chickpeas are soft but hold their shape. This takes about 20-25 minutes.
- f.Allow the pressure to release naturally. Do not discard the cooking water (kattu), as it is flavorful and will be used for the gravy.
- 2
Step 2
- a.Prepare the Masala Paste
- b.While the chickpeas are cooking, heat a small pan over low-medium heat.
- c.Dry roast the coriander seeds, cumin seeds, and dried red chilies for 1-2 minutes until they release a pleasant aroma. Be careful not to burn them.
- d.Let the roasted spices cool completely.
- e.Transfer the cooled spices to a grinder jar. Add the fresh grated coconut and garlic cloves.
- f.Add about 1/4 cup of water and grind to a very smooth, fine paste. Add a little more water if necessary to achieve a smooth consistency.
- 3
Step 3
- a.Prepare the Saaru Base
- b.Heat vegetable oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the mustard seeds. Once they begin to splutter, add the curry leaves and asafoetida. Sauté for 30 seconds.
- d.Add the finely chopped onion and sauté until it becomes soft and translucent, which should take about 4-5 minutes.
- e.Add the chopped tomato and cook until it turns soft and mushy, about 5-6 minutes.
- 4
Step 4
- a.Combine and Simmer
- b.Add the ground masala paste to the pot. Sauté for 3-4 minutes, stirring frequently, until the raw aroma disappears and you see oil separating from the masala.
- c.Pour in the cooked chickpeas along with their cooking water.
- d.Extract the juice from the soaked tamarind (about 3-4 tbsp of pulp) and add it to the pot. Discard the pulp.
- e.Add the grated jaggery and the remaining 0.5 tsp of salt. Stir well to combine.
- f.Add 1 more cup of water, or as needed, to reach the desired thin, soupy consistency of a saaru.
- g.Bring the curry to a rolling boil, then reduce the heat to low and let it simmer for 8-10 minutes, allowing all the flavors to meld together beautifully.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish with freshly chopped coriander leaves.
- c.Let the saaru rest for 10 minutes before serving.
- d.Serve hot with steamed rice, ragi mudde (finger millet balls), or chapati.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chickpeas overnight is crucial for them to cook evenly and be easily digestible.
- 2Do not discard the water used for cooking the chickpeas; it's packed with nutrients and flavor and forms the base of the saaru.
- 3For a thicker gravy, you can lightly mash a spoonful of cooked chickpeas before adding them to the pot.
- 4The balance of tamarind (sour) and jaggery (sweet) is key to the authentic taste. Adjust these to your personal preference.
- 5This saaru tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
With Vegetables
Add vegetables like drumsticks, potatoes, or eggplant along with the onions and tomatoes for a more wholesome curry.
No Onion/Garlic VersionNo Onion/Garlic Version
For a sattvic version, you can omit the onion and garlic. The flavor will be different but still delicious due to the roasted spices.
Different LegumesDifferent Legumes
This same recipe can be prepared with other legumes like green gram (Hesaru Kaalu) or cowpeas (Alasande Kaalu).
Creamier TextureCreamier Texture
For a richer, creamier saaru, you can use 1/4 cup of thin coconut milk instead of grinding coconut with the spices.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of protein, which is 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, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Boosts Immunity
Spices like turmeric (with its active compound curcumin), garlic, and coriander seeds are known for their anti-inflammatory and antioxidant properties, which help strengthen the immune system.
Good for Heart Health
The combination of fiber, potassium, and low saturated fat in this dish can contribute to better heart health by helping to manage cholesterol and blood pressure levels.
Frequently asked questions
A single serving of Kadale Kaalu Saaru (approximately 1 cup or 425g) contains around 300-350 calories, depending on the amount of oil and coconut used.