Kadale Kalu Usli
Sunday, January 01, 2017
Kadale Kalu Usli / Kadle Usli / Channa Sundal - all different names depending on the different regions. This is a south-Indian dish prepared as offering (naivedyam) during Ganesha Pooja. A Festive food, but it is one of favored snack in our house. May be prepared with Kabul Channa (Garbanzo beans/ Chickpeas) but I prefer the Black or Green Channa / Kappu Kadle kalu or Hassiru Kadle kalu. Also can be prepared with (green) Mung beans, split lentils like Bengal gram or green gram. Preparing this dish with sprouted beans makes it more nutritious.
Ingredients:
- Kari Kadale Kalu / Channa /Garbanzo / Chickpeas
- Chili powder
- Lemon Juice
- Coconut
- Kadi Patha (curry leaves)
- Mustard
- Asafetida/Hing
- Salt
- Coriander (cilantro)
- Soak Kadale/Garbanzo over night. Note: No need to soak if you are using canned chickpeas.
- To sprout the beans (optional) - Drain the soaked beans and leave it in the strainer covered with a wet cloth for one more day.
- Wash and pressure cook with salt and water. (You may add a piece of ginger while cooking as it will help reducing the Gas problem. ) Let it cool. Drain and keep aside.
- Take 2 tsp., of oil in a pan and heat it on medium heat. Add mustard seeds, Curry leaves and asafetida.
- Once mustard starts to crack, add cooked Kadale/Channa to it. Mix in salt and chili powder to taste . After 2 minutes of stirring, add grated coconut.
- Remove from the fire and garnish with lemon juice and chopped cilantro.
Labels: Festive Food, South-Indian Dish, Usli, Vegetarian
~ Kadale Kalu Usli ~
Posted by Swetha @ 1/01/2017 12:50:00 PM ::
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Posted by Swetha @ 1/01/2017 12:50:00 PM ::
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