Malvani Style Black Chana Usal
Black Chana UsalFew years ago a friend from http://maayboli.com gave me recipe for a Malvani recipe of 'Kalya VaTaNyache Sambaar'. (Black Peas Usal) I tried it as is and later did some changes to it according to ingredients available to me. Mainly changed Kale VataNe to Kale Chane (Black Chana) due to unavailability of black peas in the local Indian store. I started getting few Maharashtrian specialities in these stores in recent past.
A blogger friend shared some Malavani masala with me and I tried it in Masoor Usal. Later I found Ke. Pra. Malavani masala in local store and I tried to remember the old Malavani recipe of Kalya VaTaNyache Sambar. Not sure this is how they make it but we started loving it.
Black Chana Usal3 cups of soaked and sprouted Black Chana
3-4 Tbsp freshly grated coconut
1-2 cloves of garlic
Small piece of ginger
2 tsp Malavi masala (Ke. Pra. Brand)
3-4 Amsool (Dried Kokum)
small piece of Jaggery
Salt per taste
Red Chili powder if necessary
1 small onion finely chopped
For tempering - 1 Tbsp oil, cumin seeds, mustard seeds, turmeric, curry leaves, asafoetida
Preparation -
Cook the soaked and sprouted chana in pressure cooker until soft. Grind coconut, garlic and ginger but not too smooth. Heat oil in a thick bottom vessel. Add mustard andcumin seeds, curry leaves. Let it sizzle and add turmeric and asafoetida. Now add onion and roast until golden brown. Now add cooked chana cover the pot and let it boil for 3-4 minutes. Remove the cover and add ginger-garlic-coconut paste, Malavani masala and salt. This usal is not too dry and not watery like amati or sambar. Add water if its too dry. Now cover the pot again and let it boil. Add kokum, jaggery and chili powder if necessary. Boil it for few more minutes. Add chopped cilatro before serving. Enjoy with chapati or rice.
Tips -
Soak chana overnight and remove from water. Let it airdry for about 15 minutes. Then tie it in muslin cloth and keep in warm place for at least 24 hours. Chana sprouts nicely in warm weather but in winters its hard to get it to sprout. In that case just soak it and pressure cook until soft.
Add salt, kokum and jaggery at the very end to get the chana cooked very well.
This is my entry for Deepa'sRCI: Konkan and it also goes to Lucy'sMy Legume Affair
Here is the line up for the coming helpings of 'Legume Love Affair'!
hi my name is pooja & i am also om malwan. At my home the Black Chana usal is bit different we used to fry the coconut & garlic with the onion & then make the paste as well as we dont add Jaggery & Amsool (Dried Kokum) if u like to experiment with ur food u can try it just dont add coconut with onion add it after the onion & garlic get a little golden brown as well as add a little bit of onion at the time of tempering try it u will like it if u like spicy
ReplyDeleteThanks Pooja for new way of doing this usal. I will try it soon.
ReplyDeleteAt my place in Sindhudurg, we make a VATAP- paste of roasted Coconut, onion and garlic.
ReplyDelete