Kadle Manoli / Chana Tendli (Chickpeas with Tindora)
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Kadle Manoli is a vegetarian side dish from Mangalore that combines white or brown chana (chickpeas) and tindora (ivy gourd) and is finished with grated coconut mixed with Kundapur masala. The result is a simple yet flavorful dish that will delight your senses. Pair it with rice and piping hot sambar for a complete meal.
The much-loved kadle manoli is often served in Mangalorean feasts, from weddings, baby showers to Ugadi/Dassera celebrations as well. Slightly spicy with a hint of sweetness, this combination of chickpeas with tindora mixed with a mixture of coconut and Kundapur masala will enthrall you.
This side dish has two key ingredients – kadle (chana in Hindi and chickpeas in English) and tindora (in Hindi), also called ivy gourd.
Tindora goes by different names. For instance, Tulu-speaking Mangaloreans call it manoli, it is called dondekayi in Kannada, and in Mumbai, folks often refer to it as tondli or tendli.
How to make kadle manoli
Recipe inspiration
This dish is typically made with kala chana (black chickpeas), but my mother-in-law makes it with Kabuli chana (white chickpeas), and it is a nice twist to the original recipe.
Ever since I tasted her version, I have been hooked, and that’s the only way I make it. I would urge you to give it a shot, and if you want to stick to the original way of making it, just replace it with an equal amount of kala chana (black chickpeas).
Fun fact – Both black channa and Kabuli channa are called Kadle in Tulu.
Instructions
- Pressure cook chickpeas using a traditional pressure cooker (for 4-5 whistles). Allow it to cool completely before opening the lid.
- To cook the chickpeas in the Instant Pot, select ‘Pressure Cook’ and set the timer for 30 minutes. When the cooking cycle is complete, allow the pressure to release naturally.
- Meanwhile, prepare the masala powder (or use a tablespoon of Kundapur masala powder)
- Heat a teaspoon of coconut oil in a pan / tava.
- Add byadgi chilies, coriander seeds, cumin seeds, black peppercorns, and methi seeds.
- Roast it till it turns aromatic – It will take about a minute.
- Let it cool for about 10 minutes. Grind it to a fine powder and set it aside.
- Heat coconut oil in a medium-sized wok or kadhai over medium heat. Once the oil is hot, add mustard seeds to it.
- When the seeds start sputtering, add curry leaves (kadipatta) along with urad dal. Let it fry for around 20 seconds and then add onions and garlic and fry them till they are translucent.
- Add chili powder, turmeric powder, salt, and jaggery. Mix well.
- Add the chopped tindora and stir it in. Cover and cook over medium heat for about 8-10 minutes or until the tindora is cooked through.
- Add the cooked chickpeas and mix well.
- Combine grated coconut with ground spice powder and add it to the chickpea-tindora mixture. Give it a good mix and let the dish simmer for about 5 minutes before turning off the heat.
- Serve hot with rice and a curry of your choice.
Variations
- Replace safed chana (brown chickpeas) with the same amount of kala chana (black chickpeas).
- Use tomatoes – Add 1/2 cup chopped tomatoes after the onions turn soft. Let the tomatoes cook for about 3-4 minutes before adding the spice powders. Tomatoes give a nice tang to the dish.
Tips
- Instead of making the spice powder from scratch every time I make Mangalorean food, I prefer making a big batch of Kundapur masala and using it when needed. For instance, in this recipe, a tablespoon of Kundapur masala will do the trick.
- Most recipes call for pressure cooking tindora, which often leads to overcooking them. I prefer to stir-fry it so that it retains its shape and crunch.
Looking for more side dish recipes? Check out these five easy Indian side dishes that we make over and over again –
- Beans poriyal is traditionally made over the stovetop, but this Instant-Pot version will blow your mind – because it pressure cooks in zero minutes. Pair it with rice and your favorite curry for a complete meal.
- Bareda kai ajadina (kacche Keke ki sabzi) – Serve this simple yet flavorful dish on its own with rotis or as a side dish with rice and dal to make a light lunch or dinner.
- Cabbage poriyal – This simple, yet flavorful stir-fried cabbage preparation pairs well with steamed rice and sambar and makes for a perfect afternoon meal.
- Aloo methi – Aloo methi combines stir-fried potatoes (aloo) with freshly chopped fenugreek leaves (methi) to create an aromatic and flavorful side dish that is best savored with ghee-laden rotis.
- Cabbage kootu – This delightful combination of cabbage and chana dal sabzi is a simple and delicious accompaniment to rice and sambar. Make this easy vegetable dish in about 30 minutes using your Instant Pot.
Kadle Manoli (Chickpeas with Tindora)
Ingredients
- ½ cup Chickpeas / Kabuli channa soaked overnight
For masala or use a tablespoon of Kundapur masala
- 5 byadgi chilies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 4-5 whole black peppercorns
- ⅛ teaspoon methi seeds a pinch
Remaining ingredients
- ½ pound tendli / tindora / manoli cut lengthwise cut into 2 or 4 pieces depending on the size (~2 cups)
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ¼ teaspoon urad dal
- 1 sprig of kadipatta curry leaves
- ½ medium-sized onion finely cut (~1/2 cup)
- 1 tablespoon powdered jaggery
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- salt to taste
- ½ cup grated coconut
Instructions
- Pressure cook chickpeas using a traditional pressure cooker (for 4-5 whistles). Allow it to completely cool before opening the lid.
- To cook the chickpeas in the Instant Pot, select ‘Pressure Cook’ and set the timer for 30 minutes. When the cooking cycle is complete, allow the pressure to release naturally.
Making spice mix / masala
- Meanwhile, prepare the masala powder (or use a tablespoon of Kundapur masala powder)
- Heat a teaspoon of coconut oil in a pan / tava.
- Add byadgi chilies, coriander seeds, cumin seeds, black peppercorns, and methi seeds.
- Roast it till it turns aromatic – It will take about a minute.
- Let it cool for about 10 minutes. Grind it to a fine powder.
Putting the dish together
- Heat coconut oil in a medium-sized wok or kadhai over medium heat. Once the oil is hot, add mustard seeds to it.
- When the seeds start sputtering, add curry leaves (kadipatta) along with urad dal. Let it fry for around 20 seconds and then add onions and garlic and fry them till they are translucent.
- Add chili powder, turmeric powder, salt, and jaggery. Mix well.
- Add the chopped tindora and mix well. Cover and cook over medium-heat for about 8-10 minutes or until the tindora is cooked through.
- Add the cooked chickpeas and mix well.
- Combine grated coconut with ground spice powder and add it to the chickpea-tindora mixture. Give it a good mix and let the dish simmer for about 5 minutes before turning off the heat.
- Serve hot with rice and a curry of your choice.
Notes
- Replace safed chana (brown chickpeas) with the same amount of kala chana (black chickpeas).
- Use tomatoes – Add 1/2 cup chopped tomatoes after the onions turn soft. Let the tomatoes cook for about 3-4 minutes before adding the spice powders. Tomatoes give a nice tang to the dish.
- Instead of making the spice powder from scratch, I replace it with a tablespoon of Kundapur masala that I usually have in my pantry. If you make a lot of Mangalorean food just make a big batch of this masala mix and store it in your pantry.
- Most recipes call for pressure cooking tindora which often leads to overcooking them. I prefer to stir-fry it so that it retains its shape and crunch.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
Nutrition
This recipe was originally published on Jan 7, 2014, and the recipe and photos were updated on April 13, 2020.
