Growing up whenever I used to go to temple for special pujas I used to look forward for prasad that they would give. I grew up in Bangalore and for Ganesh Chaturthi, they would usually have chana usli or puliyogare. Both were yummy treats to end the fasting. :o)
My mom would often make kala chana usli at home too. I frequently make this at home and more so often to take it to temple for Shivaji’s puja, since this recipe doesn’t use onion or garlic. I try and make a small dish before I head out temple, so I can offer it to God & also other devotees would in turn relish on the Prasad.
Kala chana usli is very quick to make. It can be used as a dry side dish with lunch.
Serves: 4 | Prep Time: 5 min. | Cooking Time: 20 min.
· Kala Chana – 2 cups
· Oil – 1 tbsp.
· Mustard seeds – 1 tsp.
· Hing / Asafetida – a pinch
· Jeera seeds – 1 tbsp.
· Green Chilies – 3 finely chopped
· Kadipatta – About 10 leaves
· Coconut – 2 tbsp.
· Coriander leaves – 1 tbsp. to garnish
· Lime juice – 1 tbsp.
· Salt to taste
Method of Preparation:
~ Wash chana and drain the water. Keep it soaked for half an hour (if possible. Otherwise just let it cook little longer)
~ In a pressure cooker add the chana with water 1 inch above it. Add some salt. Pressure cook high (with whistle on) for about 15 minutes or for 3 whistles. Chana shouldn’t be too soft like we would do for chole. It needs to be just enough cooked.
~ Let it cool and once you are able to handle the cooker, drain the excess water using a colander.
~ In a pan, heat oil and add mustard seeds. Once it starts to crackle, add hing, jeera, green chilies and kadipatta. Give it a mix and add Kala Chana.
~ Add very little salt (since we already added while cooking chana), Lime juice and coconut.
~ Switch off the heat and garnish with coriander leaves.
This dish just happens to be so versatile that I am sending them to all the below events. Check them out.
Cathy's MLLA event vis Susan's lineup.