Kadle Gashi

Name: Kadle Gashi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup black chickpeas (dried, soaked overnight); 3 cup water (for pressure cooking chickpeas); 0.5 tsp salt; 1 cup coconut (fresh, grated); 5 pcs dried red chili; 2 tsp coriander seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 1 pinch turmeric powder; 1 tsp tamarind (seedless); 2 tsp oil; 0.5 tsp mustard seeds; 8 pcs curry leaves

RATING

4.3/5(28)

TASTE SCORE

8/10

A hearty Mangalorean chickpea curry with a coconut and roasted spice paste that gives it deep color and warm flavor. Slightly tangy tamarind and creamy chickpeas make it perfect with rice, neer dosa, or poori.

PREP

20m

COOK

35m

SERVES

1 KATORI

252 cal

SERVINGS

METHOD · 8 STEPS

prep · ~480 min
Soak the chickpeas.
Wash the black chickpeas well and soak them in plenty of water overnight or for at least 8 hours.
pressure cook · ~30 min
Pressure cook the chickpeas.
Drain the soaked chickpeas and add them to a pressure cooker with 3 cups water and 0.25 tsp salt. Cook until soft but not mushy, about 6 to 8 whistles, then let the pressure drop naturally.
TIPKeep the cooking liquid. It adds flavor and helps set the right curry consistency.
roast · ~6 min
Roast the coconut and spices.
1.Heat a small pan over medium heat.
2.Add the coriander seeds, cumin seeds, fenugreek seeds, dried red chili, and turmeric powder.
3.Roast for 1 to 2 minutes until fragrant, stirring often.
4.Add the grated coconut and roast until it turns light golden and smells nutty.
TIPRoast on medium heat and stir constantly so the coconut browns evenly without burning.
mix · ~4 min
Grind the masala paste.
Cool the roasted mixture slightly, then grind it with tamarind and a little water to a smooth, thick paste.
simmer · ~10 min
Cook the gashi.
1.Transfer the cooked chickpeas and their cooking liquid to a pot.
2.Add the ground coconut masala and mix well.
3.Add the remaining 0.25 tsp salt.
4.Bring to a gentle simmer and cook for 8 to 10 minutes, stirring now and then, until the curry thickens and the flavors come together.
temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and fry for a few seconds.
assemble · ~1 min
Finish the curry with the tempering.
Pour the hot tempering over the simmering curry and mix gently. Cook for 1 minute more, then switch off the heat.
serve
Serve hot.
Serve Kadle Gashi hot with rice, neer dosa, poori, or idiyappam.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the black chickpeas until tender enough to press easily but still whole; overcooked chickpeas can make the gashi muddy.
2
Reserve all the chickpea cooking liquid and use it to adjust consistency; it gives the curry a fuller, more integrated taste.
3
Roast the coconut only to light golden, not deep brown, so the masala stays rich and nutty without turning bitter.
4
Grind the roasted coconut-spice mix very smooth; a coarse paste makes the curry feel grainy instead of velvety.
5
Add tamarind gradually if your tamarind is very sour, because Kadle Gashi should be tangy but not sharp.
6
Let the curry rest for 10 to 15 minutes after tempering; the coconut masala settles and the flavor deepens noticeably.
7
This curry thickens as it sits, so loosen leftovers with a splash of hot water before reheating.