Kadale Usli
A classic South Indian sundal made with black chickpeas, tempered with aromatic spices, and finished with fresh coconut. This healthy, protein-rich dish is a popular festival snack and a delicious side.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Rinse the dried black chickpeas 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, add 3 cups of fresh water and 1/2 tsp of salt.
- d.Pressure cook on high heat for 4-5 whistles. Reduce the heat to low and simmer for 10 minutes. Allow the pressure to release naturally.
- e.Check for doneness: a chickpea should be easily mashable between your fingers but still hold its shape. Drain any excess water and set aside.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat coconut oil in a heavy-bottomed pan (kadai) over medium heat.
- c.Add the mustard seeds and wait for them to splutter completely, which takes about 30-45 seconds.
- d.Add the urad dal and chana dal. Sauté for about 1 minute until they turn a light golden brown.
- e.Add the broken dried red chillies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
- 3
Step 3
- a.Combine and Sauté
- b.Add the cooked chickpeas to the pan along with the turmeric powder and the remaining 1/2 tsp of salt.
- c.Stir well to coat the chickpeas evenly with the tempering spices.
- d.Sauté for 2-3 minutes, allowing the chickpeas to absorb the flavors.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat. Stir in the freshly grated coconut, lemon juice, and finely chopped coriander leaves.
- c.Mix gently to combine all the ingredients.
- d.Serve the Kadale Usli warm as a healthy snack or as a side dish with a meal.
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 even cooking and a tender texture.
- 2Ensure the mustard seeds have fully spluttered before adding other ingredients to release their pungent flavor.
- 3For the best taste and texture, always use freshly grated coconut. Desiccated coconut can be used in a pinch but should be soaked in warm water for 10 minutes first.
- 4Do not overcook the chickpeas; they should be soft but not mushy.
- 5For a quick version, you can use canned black chickpeas. Drain, rinse well, and add them directly at Step 3.
Adapt it for your goals.
Add Vegetables
Add finely chopped carrots, raw mango, or cucumber along with the coconut at the end for extra crunch and flavor.
Different LegumesDifferent Legumes
This recipe (known as Sundal) works well with other legumes like white chickpeas, peanuts, black-eyed peas, or whole green moong dal. Adjust cooking times accordingly.
Spicier VersionSpicier Version
For more heat, add 1-2 finely chopped green chillies along with the curry leaves during the tempering.
Sweet & TangySweet & Tangy
Add a teaspoon of powdered jaggery along with the salt in Step 3 to give the dish a subtle sweet and sour taste.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of protein, crucial for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
High in Dietary Fiber
The high fiber content aids digestion, promotes gut health, helps in managing blood sugar levels, and contributes to a feeling of fullness, which can support weight management.
Packed with Minerals
This dish provides essential minerals like iron, which is vital for energy production, and manganese, which acts as an antioxidant and supports bone health.
Heart-Healthy
With soluble fiber that helps lower cholesterol and the use of healthy fats from coconut oil, this dish supports cardiovascular health when part of a balanced diet.
Frequently asked questions
Yes, it's very healthy. It's rich in plant-based protein, fiber, and essential minerals from the black chickpeas. The use of minimal oil and fresh ingredients makes it a nutritious snack or side dish.