Monday, October 14, 2013

CHANNA UPKARI ( A SIDE DISH OF BLACK CHICKPEAS)

CHANNA UPKARI ( A SIDE DISH OF BLACK CHICKPEAS)

This dish made of black chickpeas ( kala channa in Hindi; kadle in Kannada) is a versatile one. It is traditionally prepared on Fridays in many GSB homes. I made this recently to offer as naivedya for the puja during Navratri. We Konkanis also love to have this as a side dish with rice and "channa saaru." It can also be had as a stand alone snack.




Ingredients:
  • Chickpeas, (black channa) 2 cups
  • Mustard seeds, 1 tsp
  • Urad dal, 1/2  tsp
  • Red chillies, broken into halves, 2
  • Green chillies, chopped fine, 2
  • Asafoetida, a large pinch
  • Curry leaves, 1 sprig
  • Oil, 1 tsp
  • Salt, to taste
  • Freshly grated coconut, 1 tbsp
Method:
Wash and soak the chickpeas overnight or for 8-10 hours.
After draining the water, cook the chickpeas in a pressure cooker adding 3-4 cups of water for 20-25 minutes till done.
When cool separate the chickpeas from the liquid in which it has been cooked. This liquid can later be used for making "saaru" (a rasam-like accompaniment for rice.)
In a thick-bottomed kadai, add oil and when it is hot add mustard seeds. When the mustard seeds splutter, add urad dal. When the dal changes colour, add asafoetida, chopped green chillies, broken red chillies, and curry leaves.
Saute for 2-3 minutes.
Next, add the cooked chickpeas and salt to taste.
Add 1/2 cup of the liquid in which the chickpeas were cooked.
Mix well and cook over medium flame for 5-6 minutes or till the liquid fully evaporates.
Serve garnished with grated coconut