Kadle Sukkha
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
4 steps. 35 minutes total.
- 1
Step 1
- a.Cook the Chickpeas
- b.Rinse the black chickpeas and soak them in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 0.5 tsp of salt.
- d.Pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the chickpeas are tender but not mushy.
- e.Once the pressure releases naturally, open the cooker. Reserve the cooked chickpeas and the cooking water separately.
- 2
Step 2
- a.Roast and Grind the Masala
- b.While the chickpeas cook, heat a heavy-bottomed pan over low heat. Dry roast the dried red chilies, coriander seeds, cumin seeds, fennel seeds, and black peppercorns for 2-3 minutes until they release a fragrant aroma.
- c.Add the grated coconut to the pan. Continue to roast, stirring continuously for 5-7 minutes, until the coconut turns a deep golden brown. Be careful not to burn it.
- d.Turn off the heat and allow the mixture to cool down completely.
- e.Transfer the cooled spice and coconut mixture to a grinder jar. Add 1/4 cup of water and grind to a thick, slightly coarse paste. Set aside.
- 3
Step 3
- a.Prepare the Kadle Sukkha
- b.Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
- c.Add the curry leaves and sauté for a few seconds. Then, add the finely chopped onions and cook for 6-8 minutes until they are soft and golden brown.
- d.Add the chopped ginger and garlic. Sauté for another minute until the raw smell disappears.
- e.Add the ground masala paste and turmeric powder. Cook for 5-7 minutes, stirring frequently, until the masala is well-cooked and oil begins to separate at the edges.
- f.Add the cooked chickpeas along with about 1/2 cup of their reserved cooking water. Mix everything well to coat the chickpeas with the masala.
- g.Stir in the tamarind paste, powdered jaggery, and the remaining 1 tsp of salt. Combine thoroughly.
- h.Cover the pan and simmer on low heat for 8-10 minutes, allowing the flavors to meld. Stir occasionally.
- i.Uncover and cook for another 2-3 minutes if there is excess moisture, until the dish reaches a semi-dry consistency with the masala clinging to the chickpeas.
- 4
Step 4
- a.Serve
- b.Garnish with fresh coriander leaves if desired.
- c.Serve hot with Neer Dosa, chapati, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the spices and coconut on low heat is crucial for developing a deep, aromatic flavor. Don't rush this step.
- 2Do not overcook the chickpeas; they should be tender but still hold their shape.
- 3Using coconut oil provides the most authentic Mangalorean flavor, but you can substitute with any neutral vegetable oil.
- 4The final consistency should be dry, with the masala clinging to each chickpea. If it's too watery, cook for a few more minutes with the lid off.
- 5This dish tastes even better the next day as the flavors have more time to meld.
- 6Adjust the number of red chilies and the amount of jaggery to suit your preferred spice and sweetness levels.
Adapt it for your goals.
Protein Swap
This masala base works wonderfully with other ingredients. Try it with boiled potatoes, sautéed mushrooms, or paneer for a different version.
Flavor TwistFlavor Twist
Add 1 teaspoon of poppy seeds (khus khus) while roasting the spices for a nuttier flavor and a slightly thicker masala.
Creamier TextureCreamier Texture
For a slightly richer version, you can use a few cashew nuts while grinding the masala paste.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
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.
Boosts Iron Levels
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.
Anti-inflammatory Spices
Spices like turmeric, coriander, and black pepper contain compounds with anti-inflammatory properties that can help reduce inflammation in the body.
Frequently asked questions
A typical serving of Kadle Sukkha (about 1 cup or 210g) contains approximately 300-350 calories, primarily from the chickpeas, coconut, and oil.