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A traditional Karnataka-style curry made with black chickpeas in a fragrant, thin coconut-based gravy. It has a perfect balance of spicy, tangy, and sweet notes, best enjoyed with hot rice or ragi mudde.
For 4 servings
Cook the Chickpeas
Prepare the Masala Paste
A traditional Karnataka-style curry made with black chickpeas in a fragrant, thin coconut-based gravy. It has a perfect balance of spicy, tangy, and sweet notes, best enjoyed with hot rice or ragi mudde.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 306.93 calories per serving with 10.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Make the Saaru Base
Combine and Simmer
Temper and Finish
You can add vegetables like drumsticks, carrots, or potatoes. Add them along with the onions and tomatoes to cook until tender.
This recipe works well with other legumes like green gram (hesaru kaalu) or cowpeas (alasande kaalu).
For a lighter version, you can skip the coconut. The gravy will be thinner and is known as 'Hurali Kattu Saaru' when made with horse gram.
For a richer, creamier texture, substitute a portion of the fresh coconut with a few soaked cashews or almonds when grinding the masala.
Black chickpeas are a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making this dish great for vegetarians and vegans.
The high fiber content from chickpeas aids in digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness, which can help with weight management.
This dish is rich in important minerals like iron, manganese, and folate. Iron is crucial for preventing anemia, while manganese and folate play key roles in bone health and cell growth.
The blend of spices like turmeric, black pepper, and coriander seeds contains anti-inflammatory and antioxidant properties that can help strengthen the immune system.
It is traditionally served with Ragi Mudde (finger millet balls) or hot steamed rice. It also pairs well with chapati, dosa, or idli.
Yes, you can use canned chickpeas to save time. Drain and rinse one 15-ounce can of chickpeas. You will need to add about 3-4 cups of water or vegetable broth to the gravy as you won't have the starchy cooking water. Simmer for at least 15 minutes to allow the flavors to absorb.
Leftover saaru can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop before serving.
Yes, it is a very healthy dish. Black chickpeas are an excellent source of plant-based protein, dietary fiber, and essential minerals. The use of whole spices and fresh coconut adds antioxidants and healthy fats.
One serving of approximately 1.5 cups contains around 280-310 calories, depending on the amount of oil and coconut used. It's a nutritious and filling main course.
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