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A classic Mangalorean dry curry made with tender black chickpeas tossed in a freshly ground spice mix of coconut and roasted spices. It's aromatic, spicy, and perfectly balanced with a hint of tang and sweetness.
For 4 servings
Cook the Chickpeas
Roast and Grind the Masala
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A classic Mangalorean dry curry made with tender black chickpeas tossed in a freshly ground spice mix of coconut and roasted spices. It's aromatic, spicy, and perfectly balanced with a hint of tang and sweetness.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 394.73 calories per serving with 11.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Prepare the Kadle Sukkha
Serve
This masala base works wonderfully with other ingredients. Try it with boiled potatoes, sautéed mushrooms, or paneer for a different version.
Add 1 teaspoon of poppy seeds (khus khus) while roasting the spices for a nuttier flavor and a slightly thicker masala.
For a slightly richer version, you can use a few cashew nuts while grinding the masala paste.
Black chickpeas are a fantastic source of protein, essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
The high fiber content from chickpeas aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels and a feeling of fullness.
Kala chana is a good source of iron, which is crucial for preventing anemia and maintaining energy levels by helping transport oxygen throughout the body.
Spices like turmeric, coriander, and black pepper contain compounds with anti-inflammatory properties that can help reduce inflammation in the body.
A typical serving of Kadle Sukkha (about 1 cup or 210g) contains approximately 300-350 calories, primarily from the chickpeas, coconut, and oil.
Yes, it's a very nutritious dish. Black chickpeas are an excellent source of plant-based protein, fiber, and iron. The use of fresh spices and coconut provides healthy fats and antioxidants. To make it even healthier, you can reduce the amount of oil and jaggery.
Absolutely. To save time, you can use one 15-ounce (425g) can of chickpeas. Drain and rinse them well, then add them directly to the cooked masala in Step 3. You may need to add about 1/2 cup of water or vegetable broth to help them simmer and absorb the flavors.
It stores well in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and it tastes even better the next day. Reheat gently on the stovetop or in the microwave.
It pairs beautifully with Neer Dosa, which is a classic Mangalorean combination. It also goes well with chapati, roti, poori, or as a side dish with steamed rice and dal.