Wednesday, November 16, 2011

Black chana curry(Usal)

Sprouts are a very essential part of Maharashtrian food. You can make a usal (gravy) or koshimbir (raita) or make a dry bhaji. Pulses or beans are an excellent source of protein intake for vegetarians.

  • 1 cup soaked black chana
  • 1 medium onion diced 
  • 1/2 medium tomato diced 
  • 1 spoon ginger garlic paste
  • 1 spoon wet grated coconut
  • Curry leaves 
  • Jeera
  • Hing
  • Turmeric
  • 1/2 spoon dhaniya jeera powder
  • Red chilli powder
  • Garam masala
  • Salt
  • 1 1/2 cup of water
  • 2 Spoons oil 
  • Corriander leaves
Process->Pressure cook the chana with little salt till it is soft .Take oil in pan add jeera, curry leaves, hing, onions and cook till its tender. Now add the ginger garlic paste and fry it. In that add tomatoes, red chilli powder, turmeric, garam masala, dhaniya jeera powder, salt and grated coconut cook it. Once the masala is cooked properly add the chana and let it boil by adding 1 1/2 cup of water in it. Garnish it with corriander leaves and serve hot .Enjoy it with rice or chapati. The trick for eating any usal is to sprinkle little lemon juice and take sliced onion on the side.

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