As every one is aware there are a variety of pulses/chana out there and certainly Kabuli chana is among the more popular one as it goes into Chana chole/Masala roasted chana and chana gashi. Here I am putting up Chana Usli, something I prepare at least once a week given its health virtues and not to mention the taste. By the way, this could even be a prasadam for “Sankashti” as well. It comes in different version and here, ladies and gentleman, is mine !
What you need to have:
1. Kabuli Chana – 1 Cup
Cooked Kabuli Chana
Ingredients of Seasoning:
1. Mustard seeds – 1 Teaspoon
2. Blackgram Dal – 1 Teaspoon
3. Turmeric powder – 1/2 Teaspoon
4. Red Chilli – 1
5. Green chilli – 1
6. Curry leaves – 2 Sprigs
7. Fresh grated Coconut – 2 Tablespoons (For masala)
8. Green chilli – 1 (For masala)
9. Ginger – 1″ piece (For masala)
10. Chopped Cilantro – 1 Tablespoon (For garnishing)
11. Lemon juice – 1 Teaspoon
Ingredients of Seasoning, Garnishing & Wet Masala
What you do with what you have:
1. Wash and soak kabuli chana in water overnight and cook it in the cooker for about 30 minutes till soft as shown in image above.
2. Grated coconut, wash and chop cilantro, chop green chilli and keep it aside.
3. Grind fresh grated coconut, green chilli, salt and ginger adding a little water to a medium fine consistency.
4. Place a skillet with 2-3 teaspoons of cooking oil in it on medium flame and when heated add mustard seeds to it. When it starts spluttering add black gram dal to it. When fried add chopped green chilli, red chilli and curry leaves to it. When done, add wet masala from step 4 and fry it in the seasoning for a while till the water evaporates.
Masala frying in seasoning
5. When done, add cooked chana from step 1 to it and stir for a while till it thickens and combines with the masala.
Chana being added to the masala mixed seasoning
6. Transfer it to a bowl and add chopped Cilantro and squeeze Lemon juice to it. Enjoy with either Roti or with Tea as tiffin or even as a side dish for lunch.
Ready to serve Kabuli Chana Usli
Ready to serve Brown cow Peas Usli (Without Masala)
How long it takes: 45 minutes (Other than soaking)
Number of servings: 3-4
Good to remember:
1. Soaking of chana should be overnight else it will not cook softly and could spoil the taste of the dish.
2. Use fresh chana for the dish rather than frozen whenever possible.
3. A garlic clove can also be added to the wet masala for a change.
4. Any other grain like the moong, masoor, Brown Cow Peas can also be used for the dish.