Baale Dindu Kadale Palya – Banana Stem Curry With Chickpeas Recipe
Baale Dindu Kadale Palya, a traditional coastal Karnataka dish, is a flavorful vegetarian curry made with banana stem and kala chana (brown chickpeas). The combination of fresh coconut, roasted spices, and lemon juice gives this dish a unique, aromatic taste. This curry is perfect for a wholesome lunch and pairs wonderfully with rasam and rice.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Banana Stem (cleaned and chopped) | 1 (approximately 250 grams after cleaning) |
| Kala Chana (Brown Chickpeas) (soaked overnight) | 1 cup |
| Fresh Coconut (grated) | 2 tablespoons |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Coriander Seeds (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1 ยฝ teaspoons (adjust to taste) |
| Onions (chopped) | 2 |
| Garlic (peeled) | 1 clove |
| Curry Leaves | Few sprigs |
| Salt | To taste |
| Sunflower Oil | As required |
| Coriander Leaves | Few sprigs (for garnish) |
| Green Chilli | 1 small (optional, for garnish) |
| Lemon Juice | 1 teaspoon |
Preparation Time:
25 minutes
Cooking Time:
40 minutes
Total Time:
65 minutes
Servings:
4 servings
Cuisine:
Coastal Karnataka
Course:
Lunch
Diet:
Vegetarian
Instructions:
-
Prepare the Banana Stem:
Start by cleaning the banana stem. Trim off the top and bottom portions lightly, then chop the stem into small, thin pieces. -
Cook the Chickpeas:
In a pressure cooker, add the soaked kala chana (brown chickpeas). Add enough water to cover the chickpeas. Close the lid and cook for 1-2 whistles. Once the pressure is released naturally, check that the chickpeas are firm, not mushy. -
Cook the Banana Stem:
To the same pressure cooker, add the chopped banana stem and salt. Cook for one more whistle to soften the banana stem. The chickpeas should remain firm while the banana stem becomes tender. -
Roast the Spices:
Heat a kadai (wok) and dry roast the coriander seeds until they become fragrant. Once roasted, remove them from the kadai and set aside. -
Sautรฉ the Onions and Garlic:
In the same kadai, heat a little sunflower oil. Once the oil is hot, add cumin seeds and let them splutter. Then, add the curry leaves and sautรฉ for a few seconds. Add the chopped onions and garlic. Sautรฉ until the onions are golden brown and soft. -
Prepare the Ground Paste:
Using a mixer or grinder, dry grind the roasted coriander seeds. Add the sautรฉed onions, garlic, and curry leaves along with the grated fresh coconut to the grinder. Add a little water if needed, and blend everything into a smooth paste. -
Combine the Ingredients:
Once the pressure has been released from the pressure cooker, open the lid and add the ground paste to the kadai. Also, add the cooked chickpeas and banana stem mixture from the pressure cooker. Stir everything together. -
Add the Spices and Simmer:
Add red chilli powder and stir well. Allow the Baale Dindu Kadale Palya to come to a gentle boil. Let it cook for a few minutes to combine all the flavors. Taste and adjust the salt if necessary. -
Finish the Dish:
Turn off the flame and add lemon juice to the curry for a tangy kick. Mix well. -
Garnish and Serve:
Garnish the dish with fresh coriander leaves and sliced green chilli (optional). Serve the Baale Dindu Kadale Palya hot with rasam and rice or chapati.
Serving Suggestions:
Baale Dindu Kadale Palya is best enjoyed with hot, steamed rice and a side of tangy rasam. You can also pair it with soft chapatis or dosas for a wholesome meal.
Tips:
- Adjust the amount of red chilli powder based on your heat preference. You can also add green chilies while cooking for extra spice.
- If you prefer a smoother texture, you can grind the coconut and spices into a fine paste.
- This dish can be made ahead and stored in the refrigerator for up to two days, and it tastes even better the next day.
Enjoy this flavorful and healthy coastal Karnataka curry, rich in fiber and nutrients, perfect for a comforting lunch!
