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A warm, aromatic curry from Mangalore featuring black chickpeas simmered in a freshly ground coconut and spice masala. The sweet, sour, and spicy notes create a beautifully balanced dish, perfect with steamed rice or neer dosa.
For 4 servings
Cook the Chickpeas
Prepare the Masala Paste
Combine and Simmer
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A warm, aromatic curry from Mangalore featuring black chickpeas simmered in a freshly ground coconut and spice masala. The sweet, sour, and spicy notes create a beautifully balanced dish, perfect with steamed rice or neer dosa.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 334.94 calories per serving with 10.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
Add 1 cup of cubed pumpkin, ash gourd, or raw banana along with the chickpeas in the pressure cooker for a more wholesome curry.
This gashi can also be prepared with white chickpeas (kabuli chana) or red kidney beans (rajma). Adjust cooking times accordingly.
For a richer, creamier texture, you can add 2-3 soaked cashews while grinding the coconut masala.
Increase the number of dried red chillies or add a pinch of black pepper to the masala for extra heat.
Black chickpeas are an excellent source of protein, which is essential for muscle building, tissue repair, and overall body function.
The high fiber content from chickpeas promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
As a source of complex carbohydrates, this dish provides a slow and steady release of energy, keeping you energized for longer without blood sugar spikes.
Spices like turmeric, cumin, and coriander are known for their antioxidant and anti-inflammatory properties, which can help strengthen the immune system.
One serving of Kadle Gashi (approximately 1 cup or 350g) contains an estimated 330-360 calories. This can vary based on the amount of coconut and oil used.
Yes, Kadle Gashi is a very healthy dish. It's rich in plant-based protein and dietary fiber from black chickpeas, which aids in digestion and provides sustained energy. The use of whole spices and fresh coconut adds beneficial nutrients and healthy fats.
Absolutely. You can cook the soaked chickpeas in a large, heavy-bottomed pot. It will take about 1.5 to 2 hours of simmering on the stovetop for the chickpeas to become tender. Ensure you have enough water in the pot.
Kadle Gashi pairs wonderfully with steamed rice (especially red boiled rice), neer dosa, sannas (steamed rice cakes), or even chapatis.
Yes, you can use canned chickpeas to save time. Use one 15-ounce can, drained and rinsed. Skip the pressure cooking step. Simmer the chickpeas with the masala paste for about 15-20 minutes to allow them to absorb the flavors.
Leftover Kadle Gashi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen, making it even more delicious the next day. Reheat thoroughly before serving.