KADALE USLI

 KADALE USLI

As always, I am grateful to God and the readers of my blog for the happiness I have derived from running this since 2013. I am glad to share that a few days ago we passed another milestone- this blog now has over 6,000,000 ( 6 million) views. Thanks to my family, friends, and supporters for your continued encouragement. 

In my Home State of Karnataka, black chickpeas- which are called Kadale in Kannada and Tulu- are very popular and used in a wide variety of dishes. Black chickpeas are called Kala Channa in Hindi, Harbhara in Marathi and Senagalu in Telugu.

Apart from being tasty, black chickpeas are good for health. They are rich in nutrients and plant proteins. In addition, the dark outer skin has considerable phenolic compounds and iron. 

Elsewhere in this blog, you will recipes for dishes made with black chickpeas, such as:- 

• Kadale Manoli Sukka
• Sprouted Kala Chana Salad
• Channa Saaru
• Channa Ghashi 

Today's recipe is for a yummy snack called Kadale  Usli.  This can be had as a stand alone snack or can be like a side dish to the main meal. Since we do not use garlic or onion in making this dish, it is often used as an offering for Navratri puja and distributed after the puja as prasad. 

Ingredients:-

• Kadale ( Black Chickpeas), 1 cup
• Mustard Seeds, 1/2 tsp
• Urad Dal ,(Black Gram Dal),, 1 tsp
• Red Chilli, 1, broken into two
• Turmeric Powder, 1/4 tsp
• Asafoetida (Hing), 1/4 tsp 
• Curry Leaves, 1 sprig
• Lemon Juice, 1 tsp 
• Salt, to taste
• Oil, 2 tbsp

For Dry Grinding:-:

• Fresh Coconut Gratings, 1/2 cup
• Ginger, 1/2 inch
• Green Chillies, 3
• Coriander Leaves, a fistful 

Method:-

Wash the chickpeas two to three times. Soak it in a vessel in adequate water for 6-8 hours or overnight

Next morning, discard the water, 

Add fresh water enough to cover the soaked chickpeas and a little salt 

Place the vessel in a pressure cooker and cook for 4 whistles

Once the cooker cools, remove the cooked chickpeas and keep aside

The excess water from the cooked chickpeas can be kept aside to make channa Saaru.

In a small mixer jar, dry grind the coconut gratings, ginger, green chillies and coriander leaves. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour

To this add the broken red chilli, curry leaves, asafetida and turmeric powder and saute for a few seconds

Now add the cooked chickpeas and salt to taste and mix well

Next add the freshly ground mixture 

Mix  thoroughly till it gets well blended

Switch off the gas 

Finally, add the lemon juice and transfer to a serving bowl

Serve Kadale Usli as a snack or as an accompaniment  to the main meal