Made with Okhli’s Brass Casserole.
Our journey into Okhli Kitchens begins with recipes that evoke comfort and connection- those meals that have been part of family gatherings and everyday moments alike, where food was a celebration, and every meal came with love, tradition, and a little coconut magic.
I vividly remember my grandmother sitting on a small wooden stool with a blade attached in front, grating fresh coconuts by hand. That coconut added the signature touch to many of her dishes, and this Kadale Sukka (black garbanzo beans) cooked with coconut and spices, is no exception.
Growing up in a bustling household, dishes like these were the soul of every family gathering. I am using Black Garbanzo/ Black Chickpeas for this recipe however you could use also use other legumes like Black-Eyed Peas, String Beans, French Beans or Yams for this recipe and it will always be a crowd favourite. What I love most is that this recipe isn't overly complicated and always manages to hit the spot, whether it’s a weekday meal or something more special.
Recipe for Kadale Sukka:
Serves 4-5 people
Preparation Time: 10 minutes | Cooking Time: 25 minutes
Ingredients:
• 1 cup black chickpeas/ garbanzo beans (soaked overnight for 10-12 hrs)
• 1 medium onion (sliced)
• 1 cup grated coconut
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 sprig curry leaves
• 3-4 crushed garlic (with skin)
• 1 tsp jaggery (optional)
• 1 tsp Bafat Powder or ½ tsp chili powder
• ¾ tsp tamarind paste
• Salt to taste
Method:
1. Cook the Beans: Add the soaked beans to a pressure cooker with enough water (1inch above the beans) for 4-5 whistles. Once done, allow to cool and keep aside.
2. Prepare the Tadka: In an Okhli Brass Casserole, heat some coconut oil and add the mustard seeds. When it starts to pop, toss in the curry leaves and garlic and sauté for a few seconds until fragrant.
3. Sauté the Onions & Coconut Spices: Add the onions and cook until golden brown. Stir in the coconut and fry for a minute. Next add in the bafat/chili powder and cook on low flame to avoid burning. If the mixture is too dry, you can add a bit of the beans stock to avoid it from burning.
4. Tamarind & Chickpeas: Lastly, add the tamarind paste along with the cooked chickpeas and jaggery and mix well. Cover and cook on low flame until all the water has been absorbed.
Okhli Kitchens is all about celebrating the joy of shared meals and the connections we create through food, no matter where those traditions come from. With this Kadale Sukka, we hope you experience a bit of the coastal flavour and the warmth of family meals, just like we did growing up. And don't forget, your Okhli’s Brass Casserole will make this dish an absolute winner for your next gathering.
Want to share your own family recipe? Send it to us, and it might just get featured in our next newsletter! Bringing people together – The Okhli Way!