Kadle Gassi
A classic Mangalorean curry featuring tender black chickpeas simmered in a fragrant, spicy coconut gravy. The unique blend of roasted spices, tamarind, and a touch of jaggery creates a beautifully balanced and comforting dish.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Place the drained, soaked kala chana in a pressure cooker. Add 3 cups of fresh water and 0.5 tsp of salt.
- c.Secure the lid and pressure cook on high heat for 5-6 whistles, or for about 15-20 minutes, until the chickpeas are tender but still hold their shape.
- d.Allow the pressure to release naturally. Do not discard the cooking water; set aside the cooked chickpeas and their water.
- 2
Step 2
- a.Prepare the Masala Paste
- b.While the chickpeas cook, heat 1 tbsp of coconut oil in a small pan over low-medium heat.
- c.Add the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies. Roast for 2-3 minutes, stirring constantly, until they become aromatic and slightly darker. Be careful not to burn them.
- d.Transfer the roasted spices to a blender jar and let them cool completely.
- e.To the same jar, add the fresh grated coconut, roughly chopped small onion, garlic cloves, tamarind paste, and turmeric powder.
- f.Add about 0.5 cup of water and grind to a very smooth, fine paste. Add a splash more water if needed to facilitate grinding.
- 3
Step 3
- a.Make the Curry Base (Tadka)
- b.Heat the remaining 2 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- d.Add the curry leaves and sauté for 30 seconds until they are crisp and fragrant.
- e.Add the finely chopped medium onion and sauté for 4-5 minutes until it becomes soft and translucent.
- 4
Step 4
- a.Simmer the Gassi
- b.Add the ground masala paste to the pot. Sauté for 5-7 minutes, stirring occasionally, until the paste thickens, darkens slightly, and the raw aroma disappears.
- c.Pour in the cooked chickpeas along with all of their cooking water. Stir everything together well.
- d.Add the grated jaggery and the remaining 1 tsp of salt. Mix to combine.
- e.Bring the curry to a gentle boil, then reduce the heat to low, cover, and let it simmer for 10-12 minutes. This allows the flavors to meld and the gravy to thicken.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Check the seasoning and adjust salt or jaggery if needed.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for 10 minutes before serving. Serve hot with steamed rice, neer dosa, or sannas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking chickpeas overnight is crucial for even cooking and a tender texture.
- 2Roast spices on low heat to prevent them from burning, which can impart a bitter taste to the curry.
- 3For the most authentic flavor, always use fresh or frozen grated coconut, not desiccated coconut powder.
- 4The small amount of jaggery is essential to balance the tanginess of the tamarind and the heat from the chilies.
- 5The gassi will thicken as it cools. If it becomes too thick, you can adjust the consistency with a little hot water before reheating.
- 6This curry tastes even better the next day as the flavors deepen overnight.
Adapt it for your goals.
Different Legume
You can make this gassi with white chickpeas (kabuli chana) or even red kidney beans (rajma). Adjust cooking times accordingly.
Add VegetablesAdd Vegetables
Incorporate diced potatoes, pumpkin, or raw banana along with the chickpeas for a more substantial curry. Add them to the pressure cooker with the chickpeas.
Adjust Spice LevelAdjust Spice Level
Use fewer dried red chilies or opt for a milder variety like Kashmiri chilies for less heat. For a spicier version, add 1-2 more chilies.
Creamier GravyCreamier Gravy
For an even richer and creamier gravy, you can grind a few cashews (about 5-6) along with the coconut and spices.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Black chickpeas (kala chana) are packed with protein, which is essential 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 from chickpeas supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness, which can aid in weight management.
Rich in Healthy Fats
Coconut is a key ingredient that provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a quick source of energy for the body and brain.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), coriander, and cumin are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Frequently asked questions
Yes, Kadle Gassi is a very healthy dish. It's rich in plant-based protein and dietary fiber from the black chickpeas, which aids in digestion and promotes satiety. The use of coconut provides healthy fats, and spices like turmeric have anti-inflammatory properties.