Follow these steps for perfect results
Kala Chana (Brown Chickpeas)
soaked for 4 hours
Tindora (Dondakaya/ Kovakkai)
cut lengthwise
Garlic
Mustard seeds
Curry leaves
Onion
chopped
Fresh coconut
grated
Jaggery
Sunflower Oil
for cooking
Salt
to taste
Dry Red Chillies
Coriander (Dhania) Seeds
Methi Seeds (Fenugreek Seeds)
Whole Black Peppercorns
Cumin seeds (Jeera)
Garlic
Prepare Kundapura Taal Masala: In a small pan, roast dry red chillies, coriander seeds, cumin seeds, black peppercorns, methi seeds, and garlic over medium heat until garlic is golden brown. Cool and grind to a coarse powder.
Pressure cook Kala Chana: Add soaked kala chana to a pressure cooker with water and salt. Cook for 20 minutes until chickpeas are done. Drain and reserve the water.
Pressure cook Tindora: Add tindora to the pressure cooker with water and pressure cook for 2 whistles. Release pressure immediately.
Sauté aromatics: Heat oil in a saucepan. Add mustard seeds; let them crackle. Add curry leaves, garlic, and onions; sauté until onions soften.
Add coconut: Add grated coconut and sauté until light brown.
Combine and simmer: Add the ground spice mixture, steamed tindora, and cooked kala chana. Add salt to taste.
Simmer: Stir well, cover, and cook for 4-5 minutes to allow the flavors to meld.
Serve: Serve hot with Kori Gassi and Neer Dosa.
Expert advice for the best results
Adjust the spice level by adding more or fewer dry red chillies.
Soaking the chickpeas overnight will reduce cooking time.
For a richer flavor, use coconut oil instead of sunflower oil.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Garnish with fresh cilantro or grated coconut.
Serve hot with roti or rice.
Serve as a side dish with Kori Gassi and Neer Dosa.
The spices complement the dish.
Discover the story behind this recipe
Traditional dish often made during festivals and special occasions.
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