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.
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
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