Karnataka

Kadle manoli

Name: Kadle manoli
Prep time: 8 h
Cook time: 40 min
Total time: 8 h 40 min
Yield: 4 servings
Cuisine: Konkani
Ingredients: 1/2 cup soaked kala chana, dry (black chickpeas); 2 cups sliced ivy gourd; 3/4 cup fresh grated coconut; 6 byadgi dried red chilli; 2 tsp coriander seeds; 1 tsp urad dal (split black gram); a small piece tamarind; 1 tsp jaggery; 1 tbsp coconut oil; 1/2 tsp mustard seeds; 2 sprigs curry leaves; 1 1/4 cups water; Salt, to taste

Black chana and tindora in a roasted chilli coconut masala. Mangalore Konkani comfort.

40 minTime

7 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 40 minutes come after.

The Konkani sukke1 chapter · 1 min read

Make it your way

Grandma's wayBlack chana, tindora, byadgi coconut masala.

The original

237kcalsame

7 gproteinsame

9 gfibresame

40minutessame

Kadle manoli, Konkani style.

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)½ cup, soaked

Ivy gourd2 cups, sliced

Fresh grated coconut¾ cup

Dried red chilli6 byadgi

Coriander seeds2 tsp

Urad dal (split black gram)1 tsp

Tamarinda small piece

Jaggery1 tsp

Coconut oil1 tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Water1¼ cups

Saltto taste

Method

4 steps

1Pressure cook soaked black chana with salt for 5 whistles.
2Roast chillies, coriander seeds and urad dal in a few drops of oil. Grind with coconut and tamarind coarsely.
3Cook tindora with a little water and salt until tender. Add chana, paste and jaggery and cook until dry.
4Temper mustard and curry leaves in coconut oil and pour over.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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

Karnataka

Kadle manoli

Black chana and tindora in a roasted chilli coconut masala. Mangalore Konkani comfort.

40 minTime

7 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 40 minutes come after.

The Konkani sukke1 chapter · 1 min read

Make it your way

Grandma's wayBlack chana, tindora, byadgi coconut masala.

The original

237kcalsame

7 gproteinsame

9 gfibresame

40minutessame

Kadle manoli, Konkani style.

Per serving, worked out from the ingredient table.

Ingredients

Kala chana, dry (black chickpeas)½ cup, soaked

Ivy gourd2 cups, sliced

Fresh grated coconut¾ cup

Dried red chilli6 byadgi

Coriander seeds2 tsp

Urad dal (split black gram)1 tsp

Tamarinda small piece

Jaggery1 tsp

Coconut oil1 tbsp

Mustard seeds½ tsp

Curry leaves2 sprigs

Water1¼ cups

Saltto taste

Method

4 steps

1Pressure cook soaked black chana with salt for 5 whistles.
2Roast chillies, coriander seeds and urad dal in a few drops of oil. Grind with coconut and tamarind coarsely.
3Cook tindora with a little water and salt until tender. Add chana, paste and jaggery and cook until dry.
4Temper mustard and curry leaves in coconut oil and pour over.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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

Kadle manoli

Make it your way

Ingredients

Method

Kadle manoli

Make it your way

Ingredients

Method

Make it a meal