Kadle Sukka
A dry coastal Karnataka-style black chickpea dish with warm spices, coconut, and a gentle tang. It is hearty, deeply savory, and works beautifully as a side with neer dosa, poori, or rice.
For 4 servings
- pressure cook · ~30 min
Pressure cook the black chickpeas.
1.Drain the soaked black chickpeas and add them to a pressure cooker with 3 cups water and salt.2.Cook on medium heat until the chickpeas are tender, about 5 to 6 whistles.3.Let the pressure release naturally, then reserve 1/2 cup cooking liquid and drain the rest.TIPCook the chickpeas until fully soft but not mushy so they hold their shape in the final stir-fry. - roast · ~5 min
Roast the spices and coconut.
1.Heat a small pan over low heat.2.Dry roast coriander seeds, cumin seeds, dried red chili, black peppercorns, and fennel seeds until fragrant.3.Add the grated coconut and roast for 2 to 3 minutes until lightly golden.4.Take the pan off the heat and cool slightly. - mix
Grind the masala.
Grind the roasted spice and coconut mixture with tamarind paste and 2 tbsp water to a coarse paste. Keep it thick, not watery.
- temper · ~4 min
Make the tempering.
1.Heat oil in a kadai over medium heat.2.Add mustard seeds and let them splutter.3.Add curry leaves, then add onion, ginger, garlic, and green chili.TIPAdd the curry leaves carefully since they may splutter in the hot oil. - saute · ~8 min
Cook the onion mixture.
1.Sauté the onion mixture until the onions turn soft and lightly golden.2.Add the chopped tomato and cook until it softens and blends into the base. - saute · ~4 min
Add the masala and chickpeas.
1.Add the ground masala to the pan and cook for 2 minutes, stirring well.2.Add the cooked black chickpeas and reserved cooking liquid.3.Mix well so the chickpeas are evenly coated. - simmer · ~7 min
Cook until the sukka turns semi-dry.
Cook uncovered on low heat, stirring now and then, until the moisture reduces and the masala clings to the chickpeas. The dish should stay moist, not wet.
TIPIf it looks too dry before the masala coats evenly, add 1 to 2 tbsp of the cooking liquid. - garnish
Finish with cilantro.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the black chickpeas overnight so they cook through evenly without splitting.
- 2Reserve some cooking liquid before draining; it helps the masala cling without turning watery.
- 3Roast the coconut only until lightly golden, or it can make the sukka taste bitter.
- 4Grind the masala coarse and thick, not smooth, for the traditional textured finish.
- 5Cook the ground masala for a couple of minutes before adding chickpeas to remove any raw taste.
- 6Simmer uncovered on low heat and stop when the chickpeas look coated and glossy, not dry and crumbly.
- 7This tastes even better after 30 minutes of rest, when the chickpeas absorb the spice and tamarind.
Adapt it for your goals.
No-onion-no-garlic
Skip onion and garlic, increase ginger slightly, and rely on curry leaves and coconut masala for a satvik-style version.
spicierSpicier
Add one extra dried red chili while roasting or another green chili in the tempering for a sharper heat.
gravy styleGravy-style
Add a little more reserved cooking liquid and simmer briefly for a looser version that pairs especially well with rice.
jaggery balancedJaggery-balanced
Add a small pinch of jaggery with the tamarind to soften the tang and round out the spice profile.
Why this is on our healthy list.
Plant Protein and Fiber
Black chickpeas make this dish hearty and filling while providing plant-based protein and fiber from whole legumes.
Digestive Spice Support
Ginger, cumin, fennel, coriander, and curry leaves bring traditional digestive warmth along with layered flavor.
Wholesome Fat from Coconut
Fresh coconut adds richness and texture, helping the dry masala feel satisfying without needing a heavy gravy.
Frequently asked questions
You can, but the flavor and texture will be different. If using canned kala chana, reduce cooking time and use a little water instead of reserved stock.
