This version of Chana usli is usually distributed at the time of Ugadi and Rama navami festivals in our grama devi temple – which is a beautiful temple on the hills at our place. Everyone eagerly waits for this prasadam after pooja at the temple on these festivals. As some of our viewers requested, I thought of posting this traditional recipe. I got this from bhatmam(priest) of the temple who usually prepares this for the festivals. It is healthy and nutritious. Hence I introduced it as a side dish at our home too.
Click here to see another version of chana usli using black chickpeas.
1 cup chana/chickpeas (soak overnight in water)
½ cup grated coconut
6-7 red chillies
2 tea spn coriander seeds
2 tea spn mustard seeds
½ tea spn cumin seeds
¼ tea spn fenugreek seeds
¼ tea spn asafoetida
1 tea spn jaggery
½ tea spn tamarind
Cook chana in sufficient water with the salt in a cooker and keep it aside.
Fry coriander seeds, mustard seeds, fenugreek seeds and red chillies in oil. Turn off the heat and add asafoetida. Coarse grind this along with grated coconut and tamarind with minimum quantity of water. Add this mixture to already cooked chana. Add jaggery to this and cook for 2 minutes.
Chanal usli is ready to be served either with chapatis or as a side dish with rice. It can also be served as evening snacks.
Serves : 3-4
Preparation time : 25mins