Kadle Sukkha
A dry, aromatic Mangalorean-style black chickpea curry that's packed with roasted coconut and spices. Kadle Sukkha is a popular Konkani dish with a nutty, slightly sweet flavor from freshly ground masala, making it perfect with rice or chapati.
For 4 servings
- pressure cook · ~20 min
Cook the soaked black chickpeas.
1.Drain the soaked kala chana and add to a pressure cooker.2.Add 2 cups of fresh water and 0.5 tsp salt.3.Pressure cook on medium heat for 5-6 whistles until soft but not mushy.4.Let the pressure release naturally. Drain any excess water and set the chana aside.TIPSave the drained chickpea water to use as a stock for soups. - roast · ~8 min
Roast the spices and coconut for the masala.
1.Heat 2 tsp oil in a small pan over low heat.2.Add coriander seeds, cumin seeds, dried red chilies, and fenugreek seeds.3.Roast until aromatic and the seeds turn a shade darker (2-3 min).4.Add the grated coconut and continue roasting until it turns golden brown (3-4 min).5.Remove from heat and let the mixture cool completely. - mix · ~2 min
Grind the roasted masala.
1.Transfer the cooled roasted mixture to a blender or food processor.2.Add the tamarind along with its soaking water and the grated jaggery.3.Grind to a coarse, thick paste using as little extra water as possible.TIPA coarse grind gives the dish its signature rustic texture. Avoid making a smooth paste. - temper · ~1 min
Make the tempering.
1.Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.2.Add mustard seeds and let them crackle.3.Add curry leaves and fry for a few seconds until fragrant. - saute · ~12 min
Sauté the onions until golden.
1.Add the finely chopped onions to the tempering.2.Add a pinch of turmeric powder.3.Sauté on medium heat, stirring occasionally, until the onions turn deep golden brown (10-12 min).TIPPatience is key here. Well-browned onions are the foundation of the dish's deep flavor. - mix · ~10 min
Combine the masala and chickpeas.
1.Add the ground masala paste to the sautéed onions and mix well.2.Cook the masala for 5 minutes on low heat, stirring frequently, until it releases a nutty aroma and the raw smell disappears.3.Add the cooked black chickpeas and mix until every chickpea is well coated with the masala.4.Cook for another 5 minutes on low heat to let the flavors meld. The dish should be completely dry. - garnish
Finish and serve hot.
Sprinkle a pinch of garam masala over the top. Serve hot with steamed rice or rotis.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the kala chana for at least 8 hours or overnight to ensure even cooking and a creamy texture.
- 2Roast the coconut and spices on low heat until fragrant and deep golden – burnt coconut will ruin the nutty flavor.
- 3Grind the masala to a coarse paste; a smooth paste changes the rustic texture the dish is known for.
- 4Cook the onions until they are deep golden brown, not just translucent – this builds a rich, caramelized base.
- 5Cook the final dish until it is completely dry, with no visible moisture, to achieve the signature 'sukkha' texture.
- 6Use Byadgi or Kashmiri dried red chilies for a vibrant red color and mild heat, not just any chili.
- 7Let the pressure release naturally from the cooker to keep the chickpeas intact and not mushy.
Adapt it for your goals.
Vegan
This recipe is already vegan as written – no changes needed. The coconut oil and jaggery keep it plant-based while delivering authentic flavor.
low oilLow-oil
Reduce the oil for the masala roast to 1 tsp and use a non-stick pan for the onions. The final dish will be less rich but still aromatic and dry.
high protein bowlHigh-protein bowl
Serve the Kadle Sukkha over a bed of quinoa or brown rice, topped with fresh cilantro and a squeeze of lime for a protein-packed, hearty meal.
jainJain
Omit the onion and garlic. Increase the roasted coconut to 3/4 cup and add a pinch of asafoetida (hing) to the tempering to mimic the savory depth typically provided by onions.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas (kala chana) are an excellent source of plant protein, making this dish a satisfying and nutritious main for vegetarians and vegans.
High in Dietary Fiber
A single cup of cooked kala chana provides a significant amount of fiber, promoting digestive health and helping maintain steady blood sugar levels.
Good Source of Iron
Black chickpeas are naturally rich in iron, which supports healthy blood oxygen transport – especially beneficial for those with plant-based diets.
Antioxidant-Rich Spices
Coriander, cumin, fenugreek seeds, and turmeric deliver a blend of antioxidants that help reduce inflammation and support overall immunity.
Frequently asked questions
Yes, but the texture will be softer. Use 1.5 cans (drained and rinsed) and skip step 1. Reduce cooking time in step 6 to 3-4 minutes.
