Kadle Manoli
A classic Mangalorean dry side made with tender manoli and black chickpeas, gently spiced and finished with fresh coconut. It has earthy, lightly sweet flavors and a homestyle finish that pairs beautifully with rice and simple curries.
For 4 servings
- prep · ~480 min
Soak the black chickpeas.
Rinse the black chickpeas well and soak them in plenty of water overnight or for at least 8 hours.
- pressure cook · ~25 min
Cook the black chickpeas until tender.
1.Drain the soaked black chickpeas and add them to a pressure cooker with 2 cups water.2.Cook for 5 to 6 whistles, then let the pressure release naturally.3.Check that the chickpeas are tender but still hold their shape.4.Reserve the cooked chickpeas and keep aside.TIPDo not overcook them into a mash. Kadle Manoli tastes best when the chickpeas stay whole. - prep · ~10 min
Prepare the manoli and other ingredients.
Trim the ends of the manoli and cut them into bite-size pieces. Finely chop the onion, grate the fresh coconut, and break the dried red chilies.
- temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add dried red chili and curry leaves and fry for a few seconds until fragrant.TIPKeep the heat moderate so the urad dal turns golden and not dark brown. - saute · ~7 min
Cook the onion and manoli.
1.Add the chopped onion and sauté until soft and light golden.2.Add the manoli, turmeric powder, red chili powder, and salt.3.Mix well so the vegetables are evenly coated with the spices.4.Cook for 3 to 4 minutes, stirring now and then. - simmer · ~10 min
Finish the kadle manoli.
1.Add the cooked black chickpeas to the pan and mix well.2.Sprinkle a few tablespoons of the chickpea cooking water if the mixture looks too dry.3.Cover and cook on low heat until the manoli is tender and everything is well combined.4.Add the grated coconut and toss gently for 1 minute.TIPUse only a little cooking water. This dish should stay semi-dry, not saucy. - serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the black chickpeas until tender but not split, so they stay distinct in the dry sabzi.
- 2Cut the manoli into even bite-size pieces for uniform cooking and a neater texture.
- 3Let the mustard fully splutter before adding urad dal, or the tempering can taste raw.
- 4Keep the dish semi-dry; add only a spoon or two of reserved chickpea water if needed.
- 5Add the fresh coconut at the very end and toss briefly so it stays sweet and fluffy.
- 6If making ahead, cook everything except the coconut and mix it in just before serving.
Adapt it for your goals.
No-onion
Skip the onion for a simpler, more traditional-style version that still tastes full from the tempering, chickpeas, and coconut.
spicierSpicier
Add an extra dried red chili or a bit more red chili powder if you want a hotter side dish for plain rice.
jainJain
Omit onion and rely on curry leaves, red chili, and coconut for flavor; useful for those avoiding root and bulb vegetables.
coconut heavyCoconut-heavy
Increase the fresh coconut slightly for a sweeter, softer Mangalorean finish that pairs especially well with dal-rice.
Why this is on our healthy list.
Fiber-Rich Combination
Black chickpeas and ivy gourd together make this side dish satisfying and naturally rich in dietary fiber.
Plant-Based Protein
Black chickpeas add plant protein, making the dish more filling than a vegetable-only stir-fry.
Moderate Oil Cooking
The recipe uses a small amount of oil and builds flavor through tempering, spices, and coconut instead of heavy fat.
Frequently asked questions
You can, but the dish will taste milder and less earthy. Black chickpeas give Kadle Manoli its more traditional texture and deeper flavor.
