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Mangalorean Kadle Manoli Recipe - Tindora Kala Chana Sabzi
MangaloreanLunchDiabetic Friendly

Mangalorean Kadle Manoli Recipe - Tindora Kala Chana Sabzi

A diabetic friendly Mangalorean recipe with kala chana (brown chickpeas) - soaked for 4 hours, tindora (dondakaya/ kovakkai) - cut length wise, cloves garlic. Ready in 2h 45m, serves 4.

Curated byKavya Sharma🇮🇳

Calories
840kcal
Estimated Cost
₹400-550
Carbs111g
Protein55g
Fats20g
Servings Scaler
4

Instructions

21 steps
  1. 1

    To begin making the Mangalorean Bunt Style Kadle Manoli recipe, we will first make the Kundapura Taal Masala powder

  2. 2

    Into a small pan; add the dry red chillies, coriander seeds, cumin seeds, black pepper corns, methi seeds, turmeric powder and garlic

    cloves garlic(4)mustard seeds(1 teaspoon)dry red chillies(3)coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1/4 teaspoon)whole black peppercorns(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)cloves garlic(4)
  3. 3

    Roast all of them over medium heat until the garlic gets a golden brown roasted colour

    cloves garlic(4)cloves garlic(4)
  4. 4

    Let it cool

  5. 5

    Once cooled add this roasted Kundapura Taal Masala ingredients into the mixer grinder and blend to make a coarse powder

  6. 6

    Keep this Kundapura Taal Masala powder aside

  7. 7

    Add the soaked kala chana into the pressure cooker and cook along with 2 cups of water, salt and pressure cook it for 20 minutes until the chickpeas are done

    kala chana (brown chickpeas) - soaked for 4 hours(1 cup)salt - to taste
  8. 8

    Once done, allow the pressure to release naturally

  9. 9

    Drain the excess water from the Kadle and keep aside

  10. 10

    You can use the water to make rasam or soups later

  11. 11

    The next step is to cook the Manoli/ TindoraAdd the tindora into the pressure cooker, add 3 tablespoons water and pressure cook for 2 whistle

    tindora (dondakaya/ kovakkai) - cut length wise(300 grams)
  12. 12

    Release the pressure immediately to avoid over cooking

    sunflower oil - for cooking
  13. 13

    Heat a sauce pan with oil, add mustard seeds and allow it to crackle

    mustard seeds(1 teaspoon)coriander (dhania) seeds(1 tablespoon)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1 teaspoon)
  14. 14

    Add the curry leaves, garlic and onions and saute until the onions soften

    cloves garlic(4)sprig curry leaves(1)onion - chopped(1)cloves garlic(4)
  15. 15

    Once the onions soften, add the grated coconut and saute well so that they turn light brown

    onion - chopped(1)fresh coconut - grated(1/4 cup)
  16. 16

    Once that is done, add the ground spice mixture, the steamed Manoli and the cooked Kadle

  17. 17

    Add salt and adjust according to taste

    salt - to taste
  18. 18

    Stir well to combine and cover the pan and allow the Kadle Manoli to absorb all the spices by cooking it for 4 to 5 minutes

    sunflower oil - for cooking
  19. 19

    Once done, turn off the heat and serve the Kadle Manoli hot

  20. 20

    Add the cooked chickpeas and check for salt, adjust it according to your palate and saute for 5 more minutes and turn off the heat

    salt - to taste
  21. 21

    Serve the Mangalorean Kadle Manoli Recipe along with Kori Gassi and Neer Dosa to make a satisfying meal for your loved ones

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Mangalorean Kadle Manoli Recipe - Tindora Kala Chana Sabzi Recipe | What2Eat