Kadale Kalu Saaru

1. 1
   prep

   Soak the black chickpeas overnight.

   Wash the black chickpeas thoroughly and soak them in enough water to cover by 3 inches. Let them sit for at least 8 hours or overnight. Drain the water before cooking.

   TIPSoaking reduces cooking time and makes the chickpeas more digestible. Don't skip this step even if you plan to pressure cook.
2. 2
   pressure cook · ~20 min

   Pressure cook the chickpeas.

   1.Add the soaked and drained black chickpeas to a pressure cooker.

   2.Pour in 2 cups of water and add salt.

   3.Close the lid and pressure cook on medium heat for 5-6 whistles.

   4.Let the pressure release naturally. The chickpeas should be soft and mashable.

   5.Keep the cooked chickpeas along with the cooking liquid. Do not drain.

   TIPIf the chickpeas are still firm after natural pressure release, add 1/2 cup water and cook for 2 more whistles.
3. 3
   saute · ~8 min

   Prepare the coconut-spice paste.

   1.Heat 1 tsp oil in a pan over medium heat.

   2.Add the roughly chopped onion, ginger, and 4 garlic cloves. Sauté until the onion turns translucent (3-4 min).

   3.Add the chopped tomatoes, coriander powder, cumin powder, red chili powder, and turmeric powder.

   4.Cook until the tomatoes become soft and mushy (4-5 min).

   5.Turn off the heat and let the mixture cool completely.

   TIPCooling the mixture before grinding prevents the blender from building up steam pressure.
4. 4
   mix · ~2 min

   Grind the paste.

   1.Transfer the cooled onion-tomato mixture to a blender.

   2.Add the grated fresh coconut.

   3.Add a splash of water (about 2-3 tbsp) and grind to a smooth, fine paste.

   TIPGrind until you see no visible coconut bits—a smooth paste ensures a velvety gravy.
5. 5
   simmer · ~12 min

   Combine and simmer the saaru.

   1.Place the heavy-bottomed pot over medium heat.

   2.Pour the cooked chickpeas with their liquid into the pot.

   3.Add the ground coconut-spice paste and stir well.

   4.Add 1.5 cups of water (or more for a thinner consistency).

   5.Bring to a gentle boil, then reduce the heat to low.

   6.Simmer uncovered for 10-12 minutes, stirring occasionally, until the flavors meld and the saaru reaches desired consistency.

   TIPThe saaru will thicken as it simmers. Adjust with hot water if needed—it should coat the back of a spoon but still be pourable.
6. 6
   temper · ~2 min

   Make the tempering.

   1.Heat 1 tsp oil in the small tempering pan over medium heat.

   2.Add the mustard seeds and let them splutter completely (30 sec).

   3.Add the cumin seeds and let them sizzle (10 sec).

   4.Add the crushed garlic cloves and sauté until golden brown (30 sec).

   5.Tear the dried red chilies and add them along with the curry leaves.

   6.Fry for 15-20 seconds until the curry leaves turn crisp. Immediately remove from heat.

   TIPWatch the garlic closely—golden brown happens fast, and burnt garlic turns bitter and will ruin the saaru.
7. 7
   mix · ~2 min

   Finish the saaru.

   1.Pour the hot tempering over the simmering saaru.

   2.Stir gently to combine.

   3.Turn off the heat and cover the pot. Let it rest for 2 minutes.

   4.Garnish with chopped coriander leaves before serving.

   TIPLetting the saaru rest covered allows the tempering flavors to infuse fully into the gravy.

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