Udupi and Mangaluru

Kadle gassi

Name: Kadle gassi
Prep time: 8 h
Cook time: 50 min
Total time: 8 h 50 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 1 cup soaked overnight kala chana, dry (black chickpeas); Water, about 3 cups; 1 1/4 cups fresh grated coconut; 6 byadgi chillies dried red chilli; 2 tsp coriander seeds; 1/2 tsp cumin seeds; a pinch fenugreek seeds; a small piece tamarind; 1 medium sliced onion; 1 1/2 tbsp coconut oil; 1/2 tsp mustard seeds; a sprig curry leaves; 1/4 tsp turmeric (ground turmeric); Salt, to taste

Black chickpeas in roasted coconut and byadgi chilli. Udupi's answer to what goes with everything.

50 minTime

12 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

Gassi, the coconut gravy2 chapters · 1 min read

Make it your way

Grandma's wayByadgi chilli, coconut oil and a tamarind edge.

The original

366kcalsame

12 gproteinsame

13 gfibresame

50minutessame

Kadle gassi as Udupi and Mangalore homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)1 cup, soaked overnight

Waterabout 3 cups

Fresh grated coconut1¼ cups

Dried red chilli6 byadgi chillies

Coriander seeds2 tsp

Cumin seeds½ tsp

Fenugreek seedsa pinch

Tamarinda small piece

Onion1 medium, sliced

Coconut oil1½ tbsp

Mustard seeds½ tsp

Curry leavesa sprig

Turmeric (ground turmeric)¼ tsp

Saltto taste

Method

5 steps

1Pressure cook the soaked chana with salt, turmeric and 2 cups water for 5 to 6 whistles. Let the pressure release naturally.
2In a few drops of oil, roast chillies, coriander, cumin and fenugreek, then a few onion slices and the coconut until lightly coloured.
3Grind the roasted mix with tamarind and water to a smooth paste.
4Add the paste to the chana with its liquid and simmer 10 minutes.
5Temper mustard, curry leaves and the rest of the onion in coconut oil until golden and pour over.

Serve it like this

Serve hot in a bowl with the tempering on top, with neer dosa, pundi or hot red rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Udupi and Mangaluru

Kadle gassi

Black chickpeas in roasted coconut and byadgi chilli. Udupi's answer to what goes with everything.

50 minTime

12 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.

Gassi, the coconut gravy2 chapters · 1 min read

Make it your way

Grandma's wayByadgi chilli, coconut oil and a tamarind edge.

The original

366kcalsame

12 gproteinsame

13 gfibresame

50minutessame

Kadle gassi as Udupi and Mangalore homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)1 cup, soaked overnight

Waterabout 3 cups

Fresh grated coconut1¼ cups

Dried red chilli6 byadgi chillies

Coriander seeds2 tsp

Cumin seeds½ tsp

Fenugreek seedsa pinch

Tamarinda small piece

Onion1 medium, sliced

Coconut oil1½ tbsp

Mustard seeds½ tsp

Curry leavesa sprig

Turmeric (ground turmeric)¼ tsp

Saltto taste

Method

5 steps

1Pressure cook the soaked chana with salt, turmeric and 2 cups water for 5 to 6 whistles. Let the pressure release naturally.
2In a few drops of oil, roast chillies, coriander, cumin and fenugreek, then a few onion slices and the coconut until lightly coloured.
3Grind the roasted mix with tamarind and water to a smooth paste.
4Add the paste to the chana with its liquid and simmer 10 minutes.
5Temper mustard, curry leaves and the rest of the onion in coconut oil until golden and pour over.

Serve it like this

Serve hot in a bowl with the tempering on top, with neer dosa, pundi or hot red rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kadle gassi

Make it your way

Ingredients

Method

Kadle gassi

Make it your way

Ingredients

Method

Make it a meal