February 15, 2010
Servings: I cup chana makes around 4 servings of usli.
1 cup - cooked Kabul Channa/Chickpeas/Garbanzo Beans /ಕಾಬುಲ್ ಕಡಲೆ
4-6 Green chillies / ಹಸಿರುಮೆಣಸಿನಕಾಯಿ (slit them)
few sprigs Coriander leaves / ಕೊತ್ತಂಬರಿಸೊಪ್ಪು
few Curry leaves / ಕರಿಬೇವು ಸೊಪ್ಪು
2 tbsp Grated Coconut /ಕಾಯಿತುರಿ
pinch of Turmeric /ಅರಿಶಿನ
lemon juice / ನಿಂಬೆ ರಸ to taste
1 tsp - salt / ಉಪ್ಪು to taste
Seasoning / ಒಗ್ಗರಣೆ
I tbsp Oil / ಎಣ್ಣೆ, 1 tsp Mustard seeds/ಸಾಸಿವೆ, pinch of Asafoetida/ Hing / ಇಂಗು
Soak 1/2 cup dry channa in adequate water overnight. It usually doubles up in volume. The next day pour the soaked channa with enough water into a big pot and cook it on stove top. Keep the heat on medium. It takes around 35-45 minutes till channa is fully cooked. Adding salt to the water is optional. Another way to cook the channa is in pressure cooker. Just cook for 1 whistle. Sometimes channa can get overcooked and become mushy. To avoid this, its best to cook on stovetop.Once chana is cooked, drain the water and keep it aside.
Heat a pan on medium flame, add a spoon of oil , then add hing,mustard seeds.When they splutter add green chillies and curry leaves.Stir it for a few seconds.Then add the cooked channa to the pan. Add salt,turmeric,grated coconut to the mixture. Stir fry it for another 3-4 minutes so the chana gets coated with all the spices. Then add chopped cilantro and fresh lime juice. Mix it well and switch off the stove. Now usali is ready to be served. It can be eaten as a side dish along with rice & rasam, can be eaten by itself as an evening snack. You can add some yogurt to usali and eat it.