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A classic Mangalorean dry curry made with tender ivy gourd and hearty black chickpeas, simmered in a fragrant, freshly ground coconut masala. This traditional dish is a perfect side for rice and sambar.
For 4 servings
Pressure Cook the Chickpeas
Roast and Grind the Masala
Sauté Vegetables and Masala
A classic Mangalorean dry curry made with tender ivy gourd and hearty black chickpeas, simmered in a fragrant, freshly ground coconut masala. This traditional dish is a perfect side for rice and sambar.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 344.61 calories per serving with 11.32g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Combine and Simmer
Prepare the Tempering (Tadka)
Finish and Serve
If ivy gourd is unavailable, you can substitute it with French beans, cluster beans (gavar), or even cubed potatoes. Adjust cooking time accordingly.
Instead of black chickpeas, you can use regular white chickpeas (kabuli chana) or even black-eyed peas (lobia).
For a slightly richer curry, you can add 2-3 cashews while grinding the masala paste.
Black chickpeas are an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making this dish great for vegetarians and vegans.
The combination of chickpeas and ivy gourd provides a significant amount of dietary fiber. This supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Spices like turmeric, coriander, and cumin, along with fresh coconut, are rich in antioxidants that help combat oxidative stress and reduce inflammation in the body.
Yes, Kadle Manoli is a very healthy dish. It is rich in plant-based protein and fiber from black chickpeas, which aids digestion and promotes satiety. Ivy gourd provides essential vitamins and minerals. Using coconut oil in moderation offers healthy medium-chain fatty acids.
A single serving of approximately 1 cup (265g) contains around 280-320 calories. The exact calorie count can vary based on the amount of coconut and oil used in the preparation.
Absolutely. To save time, you can use one 15-ounce (425g) can of black or regular chickpeas. Be sure to drain and rinse them thoroughly before adding them in Step 4. You can skip the pressure cooking step entirely.
If you cannot find ivy gourd, good substitutes include French beans, cluster beans (gavar), or even zucchini cut into thick batons. You will need to adjust the cooking time for the vegetable you choose.
Store leftover Kadle Manoli in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld and taste even better the next day. Reheat gently on the stovetop or in the microwave before serving.
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