Mangalorean Kadle Manoli Recipe – Tindora Kala Chana Sabzi
Recipe Overview:
Mangalorean Kadle Manoli, also known as Tindora Kala Chana Sabzi, is a flavorful and hearty vegetarian dish that pairs brown chickpeas (Kala Chana) with tindora (also called Dondakaya or Kovakkai), all cooked in a fragrant mix of freshly ground spices, coconut, and jaggery. This dish is typical of Mangalorean cuisine and brings together earthy chickpeas with the mild bitterness of tindora for a balanced, satisfying meal. This recipe is perfect for those following a diabetic-friendly diet and is traditionally served alongside Neer Dosa or Kori Gassi (a spicy chicken curry).
Cuisine: Mangalorean
Course: Lunch
Diet: Diabetic Friendly
Servings: 4
Prep Time: 120 minutes
Cook Time: 45 minutes
Total Time: 165 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup (soaked for 4 hours) |
| Tindora (Dondakaya/Kovakkai) | 300 grams (cut lengthwise) |
| Garlic | 4 cloves |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Onion | 1, chopped |
| Fresh Coconut (grated) | 1/4 cup |
| Jaggery | 1 tablespoon |
| Sunflower Oil | For cooking |
| Salt | To taste |
| Dry Red Chillies | 3 |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Whole Black Peppercorns | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
Instructions:
Step 1: Preparing the Kundapura Taal Masala
- In a small pan, add the dry red chillies, coriander seeds, cumin seeds, black peppercorns, methi seeds, turmeric powder, and garlic.
- Roast the ingredients over medium heat, stirring frequently until the garlic turns golden brown and aromatic. Be careful not to burn the spices.
- Let the roasted spices cool down completely.
- Once cooled, transfer the roasted spices into a mixer grinder and blend them into a coarse powder. Set this Kundapura Taal Masala powder aside for later use.
Step 2: Cooking the Kala Chana (Brown Chickpeas)
- Add the soaked kala chana into a pressure cooker along with 2 cups of water and a pinch of salt.
- Close the lid and pressure cook for 20 minutes or until the chickpeas are soft and cooked through.
- Once done, let the pressure release naturally. Drain the excess water and set the chickpeas aside. (Save the cooking water to make rasam or soups later.)
Step 3: Cooking the Tindora (Manoli)
- In the same pressure cooker, add the chopped tindora (Dondakaya/Kovakkai) along with 3 tablespoons of water.
- Pressure cook the tindora for 2 whistles and release the pressure immediately to prevent overcooking. Set the cooked tindora aside.
Step 4: Preparing the Masala Base
- Heat sunflower oil in a saucepan or wok over medium heat.
- Add mustard seeds and let them splutter.
- Add the curry leaves, garlic, and chopped onions. Sauté until the onions become soft and translucent.
- Add the grated coconut and sauté further until the coconut turns light brown and releases a fragrant aroma.
Step 5: Combining the Spices and Vegetables
- Add the prepared Kundapura Taal Masala powder into the pan with the sautéed onions and coconut mixture. Stir well to combine and cook for 1-2 minutes until the spices are fragrant.
- Now, add the steamed tindora (Manoli) and the cooked kala chana (Kadle). Stir to mix everything thoroughly.
- Add salt to taste and adjust the seasoning if necessary.
- Cover the pan and let it cook for 4-5 minutes, allowing the chickpeas and tindora to absorb all the spices and flavors.
- Check the consistency and adjust salt and jaggery to your preference. Stir in the jaggery to add a touch of sweetness, balancing the spice levels.
- Once everything is well combined and cooked, turn off the heat.
Step 6: Serving
- Serve the Mangalorean Kadle Manoli hot, garnished with fresh curry leaves if desired.
- This dish pairs perfectly with Neer Dosa (thin, soft rice crepes) or Kori Gassi (a Mangalorean-style chicken curry). You can also serve it with plain rice or chapati for a wholesome meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | 10g |
| Carbohydrates | 35g |
| Dietary Fiber | 7g |
| Sugars | 5g |
| Fat | 8g |
| Saturated Fat | 2g |
| Sodium | ~200mg |
| Cholesterol | 0mg |
Tips for a Perfect Kadle Manoli:
- Soaking Chickpeas: Make sure to soak the kala chana (brown chickpeas) for at least 4 hours before cooking to ensure they cook evenly and become tender.
- Freshness of Spices: The key to a flavorful Mangalorean Kadle Manoli is in the freshly roasted and ground Kundapura Taal Masala. The aromatic blend of roasted spices brings a deep richness to the dish.
- Adjusting Sweetness: The jaggery is essential for balancing the spicy and savory elements of this dish. You can adjust the amount based on your preference for sweetness.
- Texture: Be cautious while cooking the tindora (Manoli) and kala chana. Overcooking the tindora can make it too soft, so it’s important to cook it just until tender.
- Oil: While sunflower oil is typically used, you can also experiment with coconut oil for a more authentic flavor.
This Mangalorean Kadle Manoli (Tindora Kala Chana Sabzi) is a vibrant and flavorful addition to any lunch table. With its rich blend of spices, coconut, and subtle sweetness from jaggery, it offers a hearty yet nutritious option for those seeking a diabetic-friendly, satisfying meal.
