Loading...
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
Cook the Chickpeas
Prepare the Masala Paste
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 376.25 calories per serving with 11.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the Curry Base (Tadka)
Simmer the Gassi
Garnish and Serve
You can make this gassi with white chickpeas (kabuli chana) or even red kidney beans (rajma). Adjust cooking times accordingly.
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.
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.
For an even richer and creamier gravy, you can grind a few cashews (about 5-6) along with the coconut and spices.
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.
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.
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.
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.
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.
One serving of Kadle Gassi (approximately 1 cup or 255g) contains around 340-380 calories. The exact count can vary based on the amount of coconut and oil used.
Yes, you can use canned chickpeas to save time. Use one 15-ounce (425g) can, drained and rinsed. Skip the pressure cooking step and add the chickpeas to the curry in Step 4, along with 1.5 to 2 cups of water or vegetable broth.
Kadle Gassi is traditionally served with Mangalorean rice preparations like steamed rice (especially boiled rice), Neer Dosa, Pundi (rice dumplings), or Sannas (steamed rice cakes). It also pairs well with chapati or roti.
Leftover Kadle Gassi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to develop and taste even better the next day. Reheat gently on the stovetop or in the microwave.
Bitterness in the gassi is usually caused by burning the spices during the roasting step. It's very important to roast them on a low flame, stirring continuously, just until they are fragrant.