Black Chana Tindora Masala / Black Chickpeas & Ivy Gourd Masala

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Black Chana Tindora masala/ Kadle Manoli is a Mangalorean dish. I happened to have this dish at a restaurant. That’s how I decided not to postpone trying it. So when I got Ivy gourd this time I tried. It came out so well. My husband too loved it. It’s so easy to make this Black Chana Tindora Masala.

Black Chana Tindora Masala/ Kadle manoli

This Black Chana Tindora Masala aka Kadle manoli is a typical Mangalore dish. The masala used in this dish is coconut-based. The ground masala is grated coconut along with roasted coriander seeds and other spices. In the original recipe, she used Kashmir dry red chili. But I used normal ones. I believe that Mangalore situated in Karnataka, a South Indian state, has many similarities to Kerala too. Both states have lots of coconut palms and use coconut in their food.

I followed the recipe as such from the source. It requires only a handful of ingredients. Once the masala is ready, the dish comes within 30 minutes. This is usually served with rice.

Benefits of Chickpeas & Ivy gourd

Black Chickpeas are rich sources of protein. They help in weight reduction and are rich in iron. It’s best suitable for those who want to watch their weight. Ivy gourd is rich in beta-carotene.

How to make Black chana tindora masala

Soak Black Chickpeas overnight. Wash thoroughly and pressure cook for 2 or 3 whistles. Keep aside. Grind all ingredients from coconut to turmeric powder to a coarse paste with a little water. Do not grind too smooth. That will change the texture of the masala. Heat oil in a wide pan.Temper mustard seeds, curry leaves, and garlic cloves.

When garlic turns golden, add onions and asafoetida. When the onion turns translucent, add the ground masala and mix it. Then add  Jaggery, Tamarind pulp, and sliced Ivy gourd to the masala mixture. Cover and cook till Ivy gourd becomes tender. When Ivy gourds are cooked, add cooked and strained chickpeas. Add the required salt. Mix well till the masala is coated well.

Can I make this in Instant Pot?

Absolutely. Recently I tried this recipe on my Instant Pot. I made it with both soaked chickpeas and the one without soaking. If you soak the chickpeas overnight, then pressure cook them in your Instant Pot for 15 minutes in manual, high pressure. If you have not soaked the chickpeas, then cook with the required water for 45 minutes of high pressure. It will be cooked partially but that’s ok, we are going to cook it again after adding the masala. So it will cook by then perfectly.

Points to remember

Overnight Soaked chickpeas – Pressure cook for 15 minutes on high pressure with the required water.

Not soaked chickpeas – Pressure cook for 45 minutes in high pressure with required water.

Once you cook the chickpeas, remove them to another bowl. Add oil to Instant Pot. When it is hot,

• Temper mustard seeds, curry leaves, and garlic cloves.
• When garlic turns golden, add onions and asafoetida.
• When the onion turns translucent, add the ground masala and mix it.
• Then add  Jaggery, Tamarind pulp, and sliced Ivy gourd to the masala mixture.
• Add the cooked chickpeas and the required salt.
• Cover the lid and cook in the manual for 10 minutes.
• Let the pressure release naturally. Open the lid.
• If it has more water, cook in saute’ mode till the water evaporates.
• Serve with rice.

To know more about how to cook chickpeas in an Instant pot, check out my Instant pot Chickpeas.

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Black Chana Tindora masala recipe

INGREDIENTS

Black chickpeas – 1/2 cup

Ivy gourd/Tindora/Kovaika – 2 cups sliced lengthwise

Coconut – 1/2 cup grated

Onions – 1/2 cup chopped

Cumin/Jeera seeds – 1 tsp

Coriander seeds – 2 tsp roasted

Ginger – 1/2 tsp

Garlic – 2 cloves

Dry red chili -3

Turmeric powder – 1/4 tsp

Jaggery – 1 tbsp

Tamarind pulp – 1 tsp

Oil – 1 tsp

Salt – as required

To Temper

Onions – 1/4 cup chopped

Mustard seeds – 1/2 tsp

Asafoetida – a generous pinch

Curry leaves – few

Garlic cloves – 2 chopped finely

METHOD

Stove top method

• Soak Black Chickpeas overnight. Wash thoroughly and pressure cook for 2 or 3 whistles. Keep aside.
•  Grind all ingredients from coconut to turmeric powder to a coarse paste with a little water.
• Heat oil in a wide pan.Temper mustard seeds, curry leaves, and garlic cloves.
• When garlic turns golden, add onions and asafoetida.
• When the onion turns translucent, add the ground masala and mix it.
• Then add  Jaggery, Tamarind pulp, and sliced Ivy gourd to the masala mixture.
• Cover and cook till Ivy gourd becomes tender.
• When Ivy gourds are cooked, add cooked and strained chickpeas.
• Add the required salt. Mix well till the masala is coated well.
• Serve along with rice.

Instant pot Method

Once you cook the chickpeas, remove them to another bowl. Add oil to Instant Pot. When it is hot,

• Temper mustard seeds, curry leaves, and garlic cloves.
• When garlic turns golden, add onions and asafoetida.
• When the onion turns translucent, add the ground masala and mix it.
• Then add jaggery, tamarind pulp, and sliced Ivy gourd to the masala mixture.
• Add the cooked chickpeas and the required salt.
• Cover the lid and cook in the manual for 10 minutes.
• Let the pressure release naturally. Open the lid.
• If it has more water, cook in saute’ mode till the water evaporates.
• Serve with rice.

Recipe courtesy – here

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