Kadale Kari

Method

1. 1

   Cook black chickpeas: Wash 1 cup black kadale (brown chickpeas). Soak overnight. Pressure cook with 2 cups water for 5-6 whistles until tender. Drain and save cooking water.

2. 2

   Make Karnataka kari masala: Dry roast and grind 1 tbsp coriander seeds, 1 tsp cumin, 4 dried red chillies, half tsp peppercorns and 3 tbsp fresh grated coconut to a smooth paste.

3. 3

   Fry shallots: Heat 3 tbsp oil. Add 1.5 cups sliced shallots and fry on medium heat 10-12 minutes until golden.

4. 4

   Add ginger-garlic: Add 1 tbsp ginger-garlic paste and fry 2 minutes.

5. 5

   Add tomatoes: Add 2 chopped tomatoes. Cook 6 minutes until soft.

6. 6

   Add masala paste: Add the ground kari masala. Fry 5-6 minutes until oil separates.

7. 7

   Add cooked chickpeas: Add drained chickpeas and 1 cup of their cooking water. Bring to a boil.

8. 8

   Simmer: Cook on medium heat 10-12 minutes until the kari thickens.

9. 9

   Add garam masala: Add 1 tsp garam masala. Mix well.

10. 10

    Serve: Adjust salt. Kadale kari (Karnataka black chickpea curry) is a popular Udupi dish. Serve with idli, dosa or steamed rice.