Kadale Manoli (Using Taal Masala Powder)
Ingredients:
- 1 cup black garbanzo beans (black chana, kadale)
- 250-300gms kg ivy gourd ( manoli, tendli)
- 1 medium sized onion finely sliced
- 1-1/2 cups grated coconut
- 1/2 inch jaggery, powdered
- 1-1/2 – 2 tablespoons (adjust to taste) Kundapur Taal masala powder or Bafat powder
- 1 marble sized ball of tamarind
- salt to taste
- oil for frying
For tempering/seasoning:
- 1-2 sprigs curry leaves
- 3-4 garlic flakes lightly crushed
- 1 tablespoon oil
Method:
1. Soak the black garbanzo beans/chana in ample amount of water for at least 12-14 hours. Once done, discard the water, refresh once with fresh water and transfer them into a pressure cooker. Add water enough to cover them and a little more. Add salt to taste, cover the pressure cooker and cook for about 3 whistles – depending on the variety and quality of chana used you may need to cook further until they are tender. Remove and keep aside – do not discard the stock/cooking liquor of the chana.
2. Wash and trim the ends of the ivy gourd and quarter them vertically (cut into 4 parts lengthwise)
3. Heat the oil and fry the onions till golden. Add the coconut and the masala powder and fry it on a low heat for about 5-7 minutes taking care to avoid burning. The coconut should roast very nicely on a low heat and release a nice aroma
4. Add the sliced ivy gourd, give it a good mix and cover the kadhai with a small and tight lid (as close to the mixture so that steam gets trapped and helps cook the ivy gourd) – you have to cook it this way on a very low heat and constantly monitor so that the contents don’t burn.
5. When the ivy gourd is cooked halfway through add the cooked chana, jaggery, tamarind and salt and a little bit of the cooking liquor (stock) of the chana. Cover the kadhai again and continue to cook till the ivy gourd is completely cooked.
6. In a smaller pan heat oil for seasoning and when hot toss in the crushed garlic and the curry leaves. Pour this seasoning over the cooked kadale-manoli.
7. Serve hot with rice or chapathis
Hi Shireen, I am a regular visitor to your site and totally awed by all the traditional Mangalorean recipes! I would like to try this dish, but I don't understand what you mean by cooking until 3 whistles! In my experience, the black channas take at least 45 minutes to cook in the pressure cooker! 🙂
Hi Tipsi: Thanks for the compliments 🙂 Glad you like my recipes! Well, the garbanzo beans that I use take only 3-4 whistles – that's because I soak them overnight. Do you soak them too? They say you should never soak them too much either…just 8-9 hours is sufficient so I always soak them the previous night if I am going to cook them the next morning. Also, the cooking time varies with different varieties of garbanzo. Aged garbanzo takes longer to cook.
Hi Shireen
my mom used to make this. She's gone to her eternal home and I miss her yummy dishes. Today I tried this receipe and it was equally delicious. Thanks a ton.
@ Sunita: Thanks so much for your feedback! I am so glad that this recipe reminded you of your dear mom!
Really nice recipe . May I know which shop in mangalore this kundapur masala available.
@ Kavitha: Thanks so much! You can get Kundapur Masala in a small grocery shop near Karangalpady (near the market) or even at Konkan Traders opposite Milagres church
Hey shireen
Thank u for all ur recipes .
Tried the recipe with bafat masala and it turned out super awesome
Hi Giselle!
Thanks so much for the feedback!Glad you liked it 🙂