Baale Dindu Kadale Palya – Banana Stem Curry with Chickpeas Recipe
Baale Dindu Kadale Palya, a delightful and nutritious South Indian curry, combines the goodness of tender banana stem and hearty chickpeas. This Coastal Karnataka-inspired dish is known for its subtle yet satisfying flavors, making it the perfect companion for a flavorful rasam. The banana stem, with its fibrous nature, is a great aid in digestion and even helps prevent the formation of kidney stones. Paired with brown chickpeas (Kala Chana), this curry is light, healthy, and packed with natural nutrients. This recipe is simple to prepare and is a great addition to your vegetarian lunch menu.
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Banana Stem (cleaned and chopped) | 1 Banana Stem (about 250 grams after cleaning) |
| Kala Chana (Brown Chickpeas) | 1 cup (soaked overnight) |
| Fresh Coconut (grated) | 2 tablespoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Coriander Seeds (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1-1/2 teaspoons (adjust as per taste) |
| Onions (chopped) | 2 |
| Garlic (peeled) | 1 clove |
| Curry Leaves | A few sprigs |
| Salt | To taste |
| Oil | As required |
| Coriander Leaves (chopped) | A few sprigs |
| Green Chilli | 1 small |
| Lemon Juice | 1 teaspoon |
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves: 4-6
Instructions
-
Prepare the Ingredients
Begin by cleaning and chopping the banana stem. Trim the top and bottom lightly and chop the stem finely into small pieces. This will help it cook faster and absorb the flavors of the curry. -
Cook the Chickpeas
In a pressure cooker, add the soaked brown chickpeas (Kala Chana). Pour in enough water to cover them and cook on high heat for 1-2 whistles. Once done, let the pressure release naturally. -
Cook the Banana Stem
Add the finely chopped banana stem to the cooker along with the required amount of salt. Cook for an additional whistle. The banana stem should be soft but not mushy, and the chickpeas should remain firm. -
Prepare the Roasted Spice Paste
While the chickpeas and banana stem are cooking, heat a Kadai (wok) over medium heat and dry roast the coriander seeds until fragrant. Remove them from the heat and set them aside. -
Sauté the Aromatics
In the same Kadai, heat a little oil. Once the oil is hot, add cumin seeds and let them splutter. Add the curry leaves and sauté for a few seconds. Then, add the chopped onions and garlic. Sauté until the onions turn translucent and soft. -
Grind the Spice Paste
In a mixer, grind the roasted coriander seeds along with the sautéed onions, garlic, and grated coconut. Add a little water if necessary and grind everything into a smooth paste. -
Combine Everything
Once the pressure has released from the cooker, open it and add the ground spice paste to the cooked chickpeas and banana stem. Stir well to combine all the ingredients. -
Cook the Curry
Add the red chili powder and adjust the salt to taste. Allow the curry to come to a boil on medium heat. Once it boils, reduce the heat and simmer for a few minutes, ensuring all the flavors meld together. -
Finish and Garnish
Turn off the heat and add the lemon juice to the curry. Stir well to combine and give it a fresh, zesty flavor. Garnish with chopped coriander leaves and a sliced green chili for an added touch of color and flavor. -
Serve
Serve the Baale Dindu Kadale Palya hot with a side of rasam and steamed rice for a complete and satisfying meal.
This Baale Dindu Kadale Palya makes for an aromatic and nutritious dish, with the natural goodness of banana stem and the heartiness of chickpeas. It’s a perfect addition to your lunch table, offering a healthy, fiber-rich meal that’s light yet filling. Enjoy the subtle flavors and health benefits of this traditional South Indian curry with your family and friends!
