Karnataka Style Kadle Kaalu Saru (Black Chickpea Curry)
Karnataka Style Kadle Kaalu Saru, also known as Black Chickpea Curry, is a delicious and nutritious dish from South Karnataka. This hearty curry is packed with the rich flavors of brown chickpeas (Kala Chana) and is a perfect accompaniment to both steamed rice and chapati (phulka). The curry’s deep taste comes from the use of freshly ground roasted ingredients, tempered with mustard seeds, cumin, and curry leaves, and rounded off with a hint of sweetness from jaggery.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas) | 1 cup |
| Jaggery | 1 teaspoon |
| Sambar Powder | 2 tablespoons |
| Red Chilli Powder | 1 tablespoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
| Onion | 1, chopped |
| Garlic | 4 cloves, finely chopped |
| Curry Leaves | 2 sprigs |
| Fresh Coconut | 1/2 cup, grated |
| Tomatoes | 2, boiled |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves (for tempering) | 2 sprigs |
Preparation Time
| Step | Time |
|---|---|
| Soaking Kala Chana | 8 hours |
| Preparation (Roasting & Grinding) | 15 minutes |
| Pressure Cooking | 30 minutes |
| Cooking & Final Tempering | 15 minutes |
| Total | 530 minutes (approx. 8.8 hours) |
Servings
This recipe serves 4 people.
Cuisine
South Karnataka cuisine.
Course
Main Course.
Diet
High Protein Vegetarian.
Instructions
-
Soak the Chickpeas: Begin by soaking the Kala Chana (brown chickpeas) in water for about 8 hours, or overnight, to ensure they are soft and easy to cook. This step is essential for achieving the perfect texture in the curry.
-
Roast and Grind the Mixture: Heat a pan and add a little oil. To this, add curry leaves and sauté the onions and garlic until they become fragrant and lightly browned. Then, add the grated fresh coconut and sauté until it turns golden brown. Let this mixture cool down before transferring it to a blender. Add the boiled tomatoes and grind everything into a smooth paste. Set aside.
-
Cook the Chickpeas: After the chickpeas have soaked, drain the water and transfer them to a pressure cooker. Add the same water back into the cooker, ensuring the chickpeas are well submerged. Cook them on medium heat for about 30 minutes, releasing the pressure naturally once done.
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Prepare the Curry: Once the chickpeas are cooked, place the pressure cooker back on the stove. Add the ground coconut-tomato paste, followed by the sambar powder, red chili powder, and jaggery. Stir well and add salt to taste. Let the curry simmer on low heat for another 15 minutes to allow all the flavors to meld together.
-
Tempering: In a separate pan, heat a little oil. Add the mustard seeds and cumin seeds to crackle. Once they start popping, add the curry leaves and sauté onions until they turn golden. Pour this tempering over the cooked curry, mixing well.
-
Serve: Serve the Karnataka Style Kadle Kaalu Saru hot, paired with freshly made Phulka or steamed rice for a complete and satisfying meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 7g |
| Fiber | 8g |
| Sodium | 320mg |
| Potassium | 400mg |
This dish is not only packed with protein from the chickpeas but also contains healthy fats from the coconut and mustard seeds, making it a wholesome meal for any occasion.
Tips and Variations
- For a richer flavor: Add a little more coconut or even some tamarind paste for a tangy twist.
- Make it spicier: Adjust the red chili powder according to your spice preference.
- Vegetable Additions: You can add vegetables like carrots or spinach to the curry for extra nutrition.
- Non-Vegetarian Variation: If you’re a fan of meat, you can add small chunks of chicken or lamb for a non-vegetarian version of this curry.
This Karnataka Style Kadle Kaalu Saru is a deeply flavorful and comforting dish that highlights the versatility of black chickpeas. The combination of roasted coconut and ground tomatoes gives it a rich texture and a perfect balance of savory and slightly sweet flavors. Whether you enjoy it with steamed rice or soft phulkas, this dish will surely become a favorite in your meal rotation.
