Kadale usli is a popular South-Indian dish prepared during special occasions and festivals. It is mainly prepared as an offering to god and as prasadam on festivals especially on Ganesh chaturthi or Navaratri.
Usli or Sundal is a spicy and healthy stir fry prepared with any dal or lentil. It is spiced up and tempered with mustards, curry leaves, onions and green chillies. Garnish sundal with some freshly grated coconut to make it tastier.
Kadale kaalu is also called as black chana or chickpeas. It has a nutty flavor which blends well with other foods making it more tasty and healthy. Chickpeas are a rich source of protein, vitamins, fiber and minerals which promote our health by improving digestion, weight management, diabetes, heart diseases, and also reduce the risk of several other diseases.
Kadale usli is a very simple recipe and at the same time you require very few ingredients to prepare it. Soaking black chana /chickpeas overnight or for 6-8 hours is very important. It makes the chana to cook faster. The strained water from the cooked black chana can be used to make rasam.
Black chana sundal can also be prepared as a side dish for your meals or as a healthy snack too apart from preparing it for special occasions and pooja.
1 cup black channa/chickpeas /kadale kaalu/kondai kadalai
1 onion, chopped (opt)
2-3 green chillies, chopped
½ inch ginger, finely chopped
1 tbsp oil, coconut oil or any cooking oil
1 tsp mustard seeds
½ tsp cumin seeds/jeera
1 spring curry leaves
¼ cup grated fresh coconut
2 tbsp coriander leaves, chopped (opt)
½ tsp lemon juice
- Rinse black channa/chickpeas very well in clear water several times. Soak it in a large bowl adding enough water overnight or for 6-8 hours.
- In a pressure cooker, add soaked black channa along with little salt and about 4 to 5 cups of water. Cook for 4-5 whistles on a medium flame. Let the pressure release completely before you open the pressure cooker.
- Black chana has to be cooked well. If you press the chana between your fingers, it should easily mash. Now, drain the water/stock from the cooked chana using a strainer and keep aside.
- The cooked water/stock can be used in curries, dal and can also be used to knead chapathi dough.
- Heat a pan and add oil. Once oil is hot, keep the flame on medium low and add mustard seeds. Allow it to splutter and then add jeera, hing and curry leaves. Fry for few seconds.
- Now add chopped ginger and green chillies. Sauté well and add onions. Fry till onions turn translucent. Adding onions are optional, you can skip it too.
- To this seasoning, add cooked black channa along with little salt and mix well. Cook for few minutes on a low flame so that extra water from the chickpeas dries up. Keep stirring at intervals.
- Check for salt and add if required. Add grated coconut, lemon juice and chopped coriander leaves (opt). Mix everything well and switch off the flame.
- Alternately, you can coarsely grind green chillies, ginger and grated coconut. Add this to the seasoning and fry for few minutes. Now add cooked black chickpeas and salt to taste. Mix well and cook for few minutes. garnish chickpeas sundal with coriander leaves and lemon juice.
- Kadale usli/black chickpeas sundal is ready to serve
- Black chickpeas can be replaced with Kabul chana too.
- Soak chana overnight or for 6-8 hours before pressure cooking.
- Adding onions to kadale usli is optional.
- Adjust green chillies to suit your spice level.
- You can add more grated fresh coconut for garnishing.
- Adding lemon juice gives a slight tanginess to the sundal/ kadale usli.
- Kadale usli can be prepared as naivedyam (as offering to god), can be served as prasadam, as a side dish with meals or as a healthy snack too.
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