Kadle Kalu – brown or green whole grams or harbhara usal

Kadli kaal as it is pronounced in Dharwad is basically the same as chana masala sabji from the north. We make it a little differently.


Kadle kaalu 1 cup, 1 medium sized onion chopped into small pieces, 2-3 cloves of garlic chopped and pounded, 1 table spoon cooking oil, red chilli powder or green chilli paste 1 tea spoon, cumin powder 1 tea spoon, dhania powder 2 tea spoons, mustard and cumin seeds and  asaphotida (hingu) for seasoning ,lemon juice  1 tea spoon, jaggery or brown sugar powder 1 tea spoon, salt to taste.


  • Cook kadle kalu in pressure cooker by adding 3 cups of water, for 10 minutes after attaining high pressure.
  • Remove the watery part.
  • Heat oil in a vessel.
  • Season with mustard, cumin seeds and asphotida.
  • Add chopped garlic and then onion and green chilli paste or red chilli powder and heat till garlic turns brownish.
  • Add cumin powder and  dhania powder.
  • Transfer the cooked kadli kalu to this.
  • Now add salt, lemon juice, jaggery and little water, mix well and cook for 5 more minutes with lid closed.

Typically Served With:

Chapati or Rotti


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