Kabuli Chana Usli

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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.


7 thoughts on “Kabuli Chana Usli

    Notyet100 said:
    November 13, 2011 at 2:11 pm

    This is new for me,will try sometime,

      prathibalrao responded:
      November 14, 2011 at 10:15 pm

      I Notyet100,

      Do try out the dish and send me da feed-back please.

    Spandana said:
    November 14, 2011 at 6:05 pm

    Looks like a healthy snack!!! Nice pic too!!

      prathibalrao responded:
      November 14, 2011 at 10:09 pm

      Hi Spandana,

      It is a healthy snack and tasty too!!!!!!!!!

    Rashmi said:
    November 17, 2011 at 4:59 pm

    I luv this usli! Looks delicious!

      prathibalrao responded:
      November 18, 2011 at 7:52 am

      Hi Rashmi,

      This usli is my all time favorite too.

    triplethetaste said:
    November 21, 2011 at 1:50 am

    I was looking for a blog with easy recipes and this is something my mum used to make. It looks delicious! And I love your theme because it is exactly what I chose as well! You should check out my blog as well =)

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