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Kadle manoli
Black chickpea and coconut curry
ಕಡ್ಲೆ ಮನೋಳಿ (kadle manoli): Mangaluru Konkani black chickpeas and ivy gourd in roasted coconut masala
Kadle manoli is a Konkani dish from Mangaluru and Udupi, cooked for festive meals, Saturday temple days and family gatherings, where it sits beside rice, dalitoy and papad. Black chickpeas and quartered ivy gourd are cooked together, then tossed in a coarse, roasted masala of coconut, byadgi chillies and coriander, a little tamarind and a coconut-oil tempering. It is dry-ish, coating each piece rather than swimming in gravy. The usual mistake is cutting the ivy gourd into rounds; slice it lengthwise into quarters so it stays crunchy-tender. Slow-cooker: cook the soaked chana and gourd with 500 ml water on low for 7 hours, then stir in the masala and heat through. Chef's tip: grind the masala coarse, with very little water, so it clings to the chickpeas and stays fragrant.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chana
- 5 ½ oz black chickpeas (kala chana)soaked overnight
- 3 ¼ cups water
- 9 oz ivy gourd (tindora)topped and quartered lengthwise
- 1 ¼ tsp salt
- 1 tsp jaggery
For the masala
- 2 ⅞ oz grated fresh coconut
- 1 tbsp coriander seeds
- 1 tsp urad dal
- ⅓ oz tamarind
- ¼ cup water
For the tempering
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1 pinch asafoetida (gluten-free hing)
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Method
0/5 doneStep 1: Drain 5 ½ oz black chickpeas (kala chana) and put it in a heavy pot with the 3 ¼ cups water. Bring to a boil, skim, then cover and simmer for 40 minutes until a chickpea crushes easily but still holds its shape. (Pressure cooker: 6 whistles.)
40 minStep 2: While it cooks, dry-roast 5 dried byadgi chillies, 1 tbsp coriander seeds and 1 tsp urad dal in a small dry pan for 3 minutes until fragrant. Grind with 2 ⅞ oz grated fresh coconut, ⅓ oz tamarind and ¼ cup water to a thick, coarse paste.
6 minStep 3: Add 9 oz ivy gourd (tindora) and 1 ¼ tsp salt to the chana and cook uncovered for 8–10 minutes until the gourd is just tender and most of the water has gone.
10 minStep 4: Stir in the masala and 1 tsp jaggery and cook for 5 minutes on a low heat, stirring, until the mixture is thick and the masala coats every piece.
5 minStep 5: Make space in the middle of the pot, add 2 tbsp coconut oil and 1 tsp mustard seeds; when the mustard pops, add 1 sprig curry leaves and 1 pinch asafoetida (gluten-free hing), then stir everything together. Serve warm with rice and dal.
2 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 11 g
- Carbs
- 30 g
- Fat
- 15 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kadle manoli take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black chickpeas (kala chana)?
- Cannellini or butter beans, same amount.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
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