Kala Chana Usal

Serving for -2

Ingredients

1 and half cup black chickpeas / kala chana

1 big onion - finely chopped

2 tsp dry grated coconut

3 petals of garlic

1 inch ginger piece

1/4 cup chopped cilantro 

1 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp garam masala

1/2 tsp dry fenugreek leaves / kasoori methi

1/4 tsp tamarind paste concentrate

1/4 tsp grated jaggery

1/2 tsp mustard seeds

1/2 tsp cumin seeds

pinch of asafoetida

1/4 tsp turmeric powder

4 tsp oil

salt to taste

Procedure

• Soak the chana overnight. Dry roast the grated coconut. Grind roasted coconut, ginger, garlic and cilantro coarsely. Keep it aside.
• Heat 2 tsp oil in a pressure cooker. Add chopped onion and saute till it becomes translucent. Add pinch of asafoetida, turmeric powder, ground paste and salt to taste. Saute for a minute. Drain out the water from chana and add in to cooker. Mix well and add enough water. Cook chana till 4-5 whistles.
• Take half cup of chana along with some water and make a smooth puree of it. Keep it aside. Heat 2 tsp oil in pan. Add mustard seeds, cumin seeds. Let them crackle. Add ground chana paste and saute for a minute. Add all dry spices i.e. red chili powder, coriander powder, cumin powder and garam masala. Saute till oil starts to loose out. Add cooked chana and mix well. Let the chana cook on medium heat for about 4-5 minutes. Add grated jaggery, tamarind paste concentrate, and dry fenugreek leaves. Cook till all moisture evaporates, garnish the usal with chopped cilantro and serve hot with chapati or puri.