Spiced black chana(Chane usli/usal)

Chane usli – is one of the dishes that is served in temples during Ram Navami and other festivals. This is one of my all time favorite dishes to cook as well as eat. The temple version has a tinge of sweetness sometimes. Perfectly cooked black chick peas are spiced very lightly and garnished with coconut to get this very tasty dish.

There are many ways of making this dish. I think it varies from temple to temple. But I am posting here the simplest possible and tastiest version that I have tasted. Aayi makes this as a side dish for lunch/dinner, we don’t make it sweet though. This can also be eaten alone as a filling snack. This recipe was on the queue for a long time now, today when I saw a request for this recipe, I thought of posting it.

Ingredients:
1 cup black chick peas(chane)
1/2 tea spn mustard seeds
A pinch asafoetida
4-5 curry leaves
3-4 green chilies
1/4 tea spn sugar/jaggery(optional)
2-3 tbl spns fresh/frozen coconut
A little oil
Salt

Method:
Soak black chane overnight and pressure cook them till they are soft.
Heat oil and add mustard seeds. When they start popping, add curry leaves, green chilies, asafoetida. Now add cooked chane, salt, sugar/jaggery and cook for 5-6mins. Garnish with coconut, mix well and serve.

Serves : 2-3
Preparation time : 30mins

30 Comments for “Spiced black chana(Chane usli/usal)”

says:

Hi shilpa,

Channa looks healthy..My hubby is good fan of sundal, he love to have duringsnack time…

So succesfully completed you baking classes huh!!!

says:

Hi Shilpa,

Nice and delicious recipe. I guess Kale Chane hold a lot of significance in Indian cuisine, especially for religious occassions. On the day of Durga Ashtami we also prepare dry Kale Chane with just hing and ground masala powder. I’ll try this recipe next time i make kala chana.

Aruna Pai

says:

Hey Shilpa, surprising this was not posted on aayisrecipes.com. One of my favorites, i try and make it quite often. Thanks for posting.

says:

I love this so much that I just eat it for lunch on it’s own!:D
It’s nutritious enough and delicious too,thanks Shilpa.

says:

Thanks Shilpa for this black chana…never used curry patta or mustard seeds with this.
Usually I use ginger, green chillies, onion and lime juice.
I will now add mustard seeds too

says:

Hi Shilpa! this is first time at your website. Beautiful site you got here. Your black chick, really wonderful pictures and delicious too. Normally i used to prepare this as a snack in the evenings. Healthy and nutritious too. Thanks for sharing.

sabita

says:

Hi Shilpa,
I always loved this channa. It always tasted even better when we ate it as prashad at the Mandir!
For parties I make it different.After boiling the channa & straining the water which can be added to dal, I add chopped onion,tomatoes,green mangoe,green chilli,cilanthro,chaat masala,lime & salt to taste to the channa.(No oil)Try, it is different & a good healthy snack.

says:

Cool….I have been looking for this recipe for ages now. I did not know what it was called but this was the only reason I would willingly give up my weekend partying to accompany my landlady to a temple in Nerul, Mumbai. The elderly priest I think hated me becaue I always kept going back for more prasad and was not too keen on the prayers!!! Thanks.

says:

I know that I can make this with the regular colour chick peas we get here but I would love to have some black or even green chick peas to try it with.

Do you know if the flavours of the chick peas are different depending on their colour? (It might be a silly question I know ;))

Shilpa

says:

Thanks to you all for the feedbacks.

Cynthia, yes, there is a slight difference in flavor. This is also made with normal chick peas. It tastes great. Black chick peas are harder than normal ones.

says:

hi shilpa,
we too prepare this but a little difference in it.i think this is also good and easy to make.my daughter loves and my hubby too no need to say about me i am very found of it my mom used to give it as evening snack as it is healthy.thank u for recipie.

swati

says:

hi, saw the recipe for black chane.i have been following your blog for a long time but didn’t leave a response as blogging is quite new to me.
well i have to ask you if you know a recipe from your kannada cuisine wherein you make a paste of roasted coriander seeds, red chillies, urad dal etc, they are taken in some definite proportion, small quantities and made in fresh paste and usually used for channa.my kannada friend used to make this when we were in australia, but i just forgot the recipe but not the taste. can you help me with this. shilpa the funniest part was recently i travelled to coastal karnataka and it was as if i am travelling to your part of the world and land eventhough i don’t know you.cheers….swati

Shilpa

says:

Swati, I don’t know this recipe as of now. Will try to find out.
Hehe..I bring my part of the world in my posts rather strongly I think, somehow can’t stop writing about it. I am happy that you visited our place…Hope you liked it.

Munni

says:

I was looking for this recipe for long tiime.. every time i googled for recipe i found one with gravy, I got lucky this time . Thanks for posting

renuka pradhan

says:

Haven’t made them for a long time.can’t get good chana in NZ,do u have the recipe for black chana with tendli.

says:

Love this….my mayee makes this sometimes on Fridays with phova chutney for breakfast…..

Thanks for sharing, I can surprise everyone by making this sometime…

Girish

says:

You say, “…pressure cook them till they are soft.” Well, how exactly do you know if they’re soft when you’re pressure-cooking them? Or do you just mean we should just pressure cook them for an approximate number of whistles based on experience?

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