To begin making the Mangalorean Bunt Style Kadle Manoli recipe, we will first make the Kundapura Taal Masala powder.

Into a small pan; add the dry red chillies, coriander seeds, cumin seeds, black pepper corns, methi seeds, turmeric powder and garlic. Roast all of them over medium heat until the garlic gets a golden brown roasted colour. Let it cool.

Once cooled add this roasted Kundapura Taal Masala ingredients into the mixer grinder and blend to make a coarse powder. Keep this Kundapura Taal Masala powder aside.

Add the soaked kala chana into the pressure cooker and cook along with 2 cups of water, salt and pressure cook it for 20 minutes until the chickpeas are done.

Once done, allow the pressure to release naturally. Drain the excess water from the Kadle and keep aside. You can use the water to make rasam or soups later. 

The next step is to cook the Manoli/ Tindora

Add the tindora into the pressure cooker, add 3 tablespoons water and pressure cook for 2 whistle. Release the pressure immediately to avoid over cooking.

Heat a sauce pan with oil, add mustard seeds and allow it to crackle. Add the curry leaves, garlic and onions and saute until the onions soften.

Once the onions soften, add the grated coconut and saute well so that they turn light brown. 

Once that is done, add the ground spice mixture, the steamed Manoli and the cooked Kadle . Add salt and adjust according to taste. 

Stir well to combine and cover the pan and allow the Kadle Manoli to absorb all the spices by cooking it for 4 to 5 minutes. Once done, turn off the heat and serve the Kadle Manoli hot.

Add the cooked chickpeas and check for salt, adjust it according to your palate and saute for 5 more minutes and turn off the heat.

Serve the Mangalorean Kadle Manoli Recipe along with Kori Gassi and Neer Dosa to make a satisfying meal for your loved ones.