Kadle Bajeel, A Traditional Mangalorean Breakfast For A Healthy Start To The Day

Kadle bajeel recipe

Ingredients

• 4 tsp coriander seeds
• 2 tsp cumin seeds
• 10 curry leaves
• 1 tsp mustard seeds
• ½ tsp turmeric powder
• 3 dried bydagi chillies
• 2 Kashmiri chillies

• 1 cup onion, finely chopped
• 1 ½ tsp coconut oil
• 4 curry leaves
• 1 Kashmiri chilli
• ½ tsp split black gram
• ½ tsp mustard seeds

• 2 cups thin poha
• ¾ cups freshly grated coconut
• ¼ cup jaggery, grated
• 2 tsp spice mix
• 1 tsp ghee

• 2 cups black chickpeas
• 2 tbsp freshly grated coconut
• 1.5 tsp spice mix
• Salt to taste

Method

• To prepare this delightful kadle bajeel at home, start by preparing the spice mix. In a heavy pan, dry roast the chillies on a medium flame and to the same pan, add coriander seeds. Roast until aromatic and dry roast the cumin seeds. Once done, dry roast the curry leaves.
• Grind the mixture to a fine powder and once ground well, add the turmeric powder and pulse it with the rest of the spices. Store in an airtight container. Now, for the tempering, add the coconut oil. Keep the flame medium high and add the mustard seeds.
• Once the seeds begin to splutter, add the split gram. Cook until golden brown, break the red chilli and add it along the curry leaves. Stir onions and cook well until translucent. Add a dash of salt to ensure that the onions cook evenly.
• Take about 2.5 tablespoons of the mix and keep it in a separate bowl. Lower the flame and add 1.5 tsp of the spice mix. Add the boiled chickpeas and adjust the salt. Sprinkle 2 tbsp of the grated coconut and mix well.
• For the poha, take freshly grated coconut, 2 tsp spice mix, grated jaggery and 2.5 tbsp onion mix and mix everything well. Add the poha and mix gently. Finally, add in a little ghee.
• Now, in a bowl, add the spiced chana along with the sweet and spicy poha mix. Serve hot with a cup of chai and enjoy!