Kadala Curry with Horse Gram and Sorghum Dumplings

When tradition meets nutrition, you get a bowl that is not just hearty but also deeply nourishing. Packed with around 12–13 grams of plant-based protein per serving, along with fiber, iron, calcium, magnesium, and antioxidants, this dish is as strengthening as it is satisfying. A friend once told me that while she knows the incredible benefits of horse gram, she doesn’t enjoy its taste — and this recipe is the perfect way to enjoy a flavorful horse gram curry while still reaping all its goodness. This Kadala Curry with Horse Gram and Sorghum Dumplings combines pulses, whole spices, and gluten-free grains in a dish that is comforting, flavorful, and incredibly healthy. Inspired by Kerala’s beloved kadala curry, this variation elevates it further by adding horse gram and jowar dumplings — turning it into a balanced, one-pot meal. This recipe is highly customisable. You can add your choice of vegetables to make it even more nutritious. Some great options include pumpkin, drumstick, spinach, carrots, green beans, ash gourd, or raw banana. However, I chose to serve it with salad as a side.

Kadala Curry with Horse Gram and Sorghum Dumplings is more than just tasty — it’s a nutrient powerhouse. Each ingredient has unique health-promoting properties that contribute to a wholesome, satisfying meal. Understanding these properties empowers you to make informed choices about your diet and health.

• Black Chickpeas (Kadala): Rich in protein, dietary fiber, and iron, these pulses help in building muscle, keeping you satiated, and maintaining stable energy levels. They are also great for improving gut health and managing blood sugar levels.

• Horse Gram (Kulthi/Kollu): Traditionally considered a medicinal pulse in Ayurveda, horse gram is high in protein, calcium, and polyphenols. It is believed to support weight management, aid in breaking down kidney stones, and improve digestion.

• Coconut: Adds healthy fats and a creamy texture while boosting quick energy through medium-chain triglycerides (MCTs).

• Whole Spices (cinnamon, cardamom, cloves, fennel, nutmeg, black pepper): Packed with antioxidants, these spices aid digestion, improve circulation, and bring warmth to the dish.

• Curry Leaves & Green Chili: Boosts flavor and adds a dose of vitamins and phytonutrients.

• Sorghum is rich in magnesium, phosphorus, and iron, which support bone strength and overall vitality. Keeps you full for longer and promotes steady blood sugar levels. Perfect for those avoiding wheat. The dumplings absorb the rich curry flavors, making every bite both nourishing and satisfying.

• Tomatoes: High in vitamin C and lycopene, beneficial for immunity and skin health.

• Onions, Ginger, Garlic: Natural anti-inflammatory and immune-boosting ingredients.

• Turmeric: Curcumin, its active compound, supports joint health and reduces inflammation.

  This wholesome bowl offers a balanced blend of protein, fiber, healthy fats, and complex carbohydrates that support digestion, boost energy and satiety, and promote heart and bone health for long-term wellness.

  
  

  Protein & Nutrient Powerhouse

  Kadala Curry with Horse Gram and Sorghum Dumplings  isn’t just comforting, it’s a nutritional treasure chest. With the combination of black chickpeas, horse gram, and sorghum, one serving provides approximately 12–13 grams of plant-based protein, equivalent to two eggs or a cup of Greek yogurt. Alongside protein, you get:

  Dietary Fiber: Supports digestion, regulates blood sugar, and keeps you satisfied.

  Complex Carbohydrates: From sorghum and pulses, providing sustained energy without spikes.

  Iron & Calcium: Both pulses are naturally rich in iron to combat fatigue and calcium for strong bones.

  Magnesium & Phosphorus: From sorghum and horse gram, strengthening muscles and supporting metabolism.

  Antioxidants & Phytonutrients: From spices, coconut, and curry leaves, enhancing immunity and reducing inflammation.

  This balance of macronutrients (protein, carbs, healthy fats) and micronutrients (minerals, antioxidants, vitamins) reassures you that the curry is a complete, wholesome meal suitable for everyday nourishment and especially vital during seasons when the body craves warmth and strength.

  
  

  Serves - 3-4

  Preparation Time - 20 mins

  Cooking time - 50 mins

  Total Time - 1 hr 10 mins ( excluding soaking )

  
  

  Ingredients

  
  

  

  Pulses

  Black chickpeas – ½ cup (soaked overnight)

  Horse gram – ½ cup (soaked 6–8 hrs)

  Curry base

  Onion – 1 medium, chopped

  Tomato – 2 medium, chopped

  Ginger – 1 inch

  Garlic – 4 cloves

  Oil – 1 tbsp

  Coriander powder – 2 tsp

  Turmeric – ½ tsp

  Red chilli powder – 1 tsp

  Salt – to taste

  Spice paste

  Coconut (grated/fresh) – ¼ cup

  Green chilli – 1 (optional)

  Curry leaves – 1 sprig

  Cinnamon stick- 2 inches

  Cloves – 4

  Cardamom – 3

  Black pepper corn – 10

  Fennel seeds – 1 tsp

  Nutmeg powder – 1/8 tsp

  Sorghum Dumplings

  Sorghum (jowar) flour – ½ cup

  Cumin seeds – ½ tsp

  Salt – pinch

  Warm water – as needed

  
  

  Direction

  1. Rinse the horse gram and chickpeas separately in two different bowls and soak them overnight. Rinse them again before cooking.

  
  

  2. In a bowl, combine sorghum flour, salt, and cumin seeds. Gradually add ½ cup of hot water and cover the bowl with a lid. After 5-7 minutes, knead the dough and form small dumplings in the shape of discs or any shape you prefer. Make sure they are small so they cook well in the lentil mixture. 

  

  

  

  3. In an Instant Pot, add oil and sauté the onion for 5 minutes. Then add ginger and garlic, sautéing for an additional 2 minutes. If you're using a stove-top pressure cooker, you can follow the same steps.

  

  
  

  4. Next, add turmeric powder, coriander powder, chili powder, and salt, and sauté for a minute. Add the tomatoes and sauté for 4-5 minutes.

  

  

  5. Incorporate the soaked pulses and 3 cups of water, then pressure cook for 20 minutes using the Natural Pressure Release (NPR) method, or for six whistles if using a stove-top pressure cooker.

  

  

  6. Meanwhile, dry-roast cardamom, cloves, cinnamon, and fennel seeds on low heat for 2 minutes. Increase the flame and add grated coconut and curry leaves, roasting them for an additional 5 minutes. Once done, switch off the stove and set the mixture aside to cool. After it has cooled, add ½ cup of water and nutmeg powder to the blender and grind it into a smooth paste.

  

  

  

  7. Once the pressure is released naturally, open the lid of the Instant Pot and switch to sauté mode. Add the prepared spice paste to the lentils and mix in one cup of water. Gently place the sorghum dumplings into the pot and cover with a lid. Let the dumplings cook for 20 minutes.

  

  

  8. Finally, garnish with cilantro and enjoy your wholesome meal!

Serving Tips & Storage Suggestions

• Serving Ideas: Enjoy this curry as a complete one-pot meal on its own, or pair it with a light side salad, steamed vegetables, or a bowl of plain millet rice for an extra grain option.

• Storage: The curry keeps well in the refrigerator for up to 3 days. Store in an airtight container. Sorghum dumplings tend to absorb liquid, so if reheating, add a splash of hot water to restore consistency.

• Meal Prep Tip: You can cook and refrigerate the pulses in advance for a quick and easy meal. Prepare fresh spice paste and dumplings on the day of serving for optimal flavor.