Kadle Manoli

Name: Kadle Manoli
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 0.75 cup black chickpeas (soaked overnight); 300 g manoli (trimmed and cut into bite-size pieces); 1 pcs onion (small, finely chopped); 0.25 cup coconut (fresh, grated); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs dried red chili (broken); 8 pcs curry leaves; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 2 cup water (for pressure cooking chickpeas)

RATING

4.2/5(27)

TASTE SCORE

7/10

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.

PREP

20m

COOK

25m

SERVES

1 KATORI

190 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Cook the black chickpeas until tender but not split, so they stay distinct in the dry sabzi.
2
Cut the manoli into even bite-size pieces for uniform cooking and a neater texture.
3
Let the mustard fully splutter before adding urad dal, or the tempering can taste raw.
4
Keep the dish semi-dry; add only a spoon or two of reserved chickpea water if needed.
5
Add the fresh coconut at the very end and toss briefly so it stays sweet and fluffy.
6
If making ahead, cook everything except the coconut and mix it in just before serving.

RECIPE VARIATIONS