Kadle Aajadina is a traditional Mangalorean dish featuring black chickpeas (Chana) coated in a rich, spicy, and aromatic coconut masala. It is a staple in Tuluva cuisine, often served as a side dish or with Neer Dosa/Pundi.
Ingredients
For Pressure Cooking:
Black Chickpeas (Kadle): 2 cups (soaked overnight for 8 hours)
Water: Enough to submerge the chickpeas
Salt: To taste
For the Masala (Roasting):
Coriander Seeds: 2 tbsp
Cumin Seeds (Jeera): 1 tsp
Black Peppercorns: ½ tsp
Fenugreek Seeds (Methi): ¼ tsp
Dry Red Chillies: 8-10 (mix of Byadagi for color and Guntur for spice)
Cinnamon: 1 small piece
Cloves: 2-3
Garlic: 4-5 cloves
For the Coconut Mixture:
Grated Coconut: 1.5 cups
Turmeric Powder: ½ tsp
Tamarind: Small marble-sized ball
Garlic: 3-4 cloves (with skin)
For Tempering (Tadka):
Coconut Oil: 2 tbsp
Mustard Seeds: 1 tsp
Curry Leaves: 2 sprigs
Onion: 1 medium (finely chopped)
Garlic: 3-4 cloves (crushed)
Instructions
1. Prepare the Chickpeas
Drain the soaked chickpeas and add them to a pressure cooker.
Add salt and water. Cook for 4-5 whistles until soft but not mushy.
Drain the excess water but save a small amount of the stock for the gravy.
2. Roast and Grind the Spices
In a pan, dry roast coriander seeds, cumin, peppercorns, fenugreek, cinnamon, cloves, and dry red chillies until fragrant.
Once cooled, grind these roasted spices along with 4-5 garlic cloves and tamarind into a fine powder.
3. Prepare the Coconut Base
Add the grated coconut and turmeric powder to the spice powder.
Pulse it in the grinder for just a few seconds. The goal is a coarse texture, not a paste. This is crucial for the “Sukka” (dry) consistency.
4. Tempering and Final Assembly
Heat coconut oil in a large kadai or pan.
Add mustard seeds and let them splutter. Add crushed garlic, curry leaves, and chopped onions. Sauté until the onions turn golden brown.
Add the cooked chickpeas to the pan and mix well.
Pour in the ground coconut masala. Add a splash of the saved chickpea stock if it’s too dry.
Cover and cook on low flame for 5-7 minutes, allowing the chickpeas to absorb the flavors.
Garnish with fresh curry leaves or coriander if desired.
Key Tips
Consistency: The dish should be dry with the coconut masala clinging to the chickpeas.
Coconut Oil: Using coconut oil is essential for the authentic Tuluva aroma.
Grinding: Do not add water while pulsing the coconut; it must remain flaky.
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