Ingredients:½ cup Brown chickpeas
2-3 tbsp fresh grated Coconut
3-4 Curry Leaves
For Tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafetida Powder, ½ tsp Turmeric Powder
1 tsp Red chili Powder
1 tsp Goda Masala (Maharashtrian Masala)
1 tsp Tamarind Pulp
2 tsp grated Jaggery
2 tsp Oil
2 tbsp chopped Cilantro for garnishing
Salt to taste
Method:
1) Soak Chana in water overnight or atleast 8 to 10 hours. Pick over soaked chana.
2) In a small pressure cooker, heat oil. Temper with mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder, Red chili powder and Curry Leaves. Then put coconut and sauté for 20 to 30 seconds. Add soaked Chana and saute for 3-4 minutes, on medium heat.
3) Pour 1-cup water in the cooker. Add Goda Masala, Tamarind Pulp, Jaggery, and salt. Close the pressure cooker with its lid and pressure cook to 4-5 whistles. Open cooker only after it releases pressure completely. It might take 7-8 minutes after turning off the heat.
Garnish with Cilantro and serve hot with chapatti
Note:
1) If you don’t have small size cooker, first pressure cook Chana in available pressure cooker, and temper it in other saucepan as per above method. As the Chana is already cooked, no need to pressure-cook again.
2) You can use other curry masala instead of Goda Masala.
Labels:
Chana usal, Chickpea Usal, black chickpea curry, Maharashtrian Curry, Chana Sabzi, CHana sabji, Chana recipe, Channa recipe
