Chana Usli

Instructions

1. 1

   Soak and Cook Chickpeas

   • Rinse the kala chana thoroughly. Soak them in 4 cups of water for at least 8 hours or overnight.
   • Drain the soaking water and rinse the chickpeas again. Transfer them to a pressure cooker.
   • Add 3 cups of fresh water and 1/2 teaspoon of salt. Secure the lid.
   • Pressure cook on medium-high heat for 4-5 whistles, or for about 20 minutes, until the chickpeas are tender. They should be soft enough to mash with a finger but not mushy.
   • Allow the pressure to release naturally. Drain any excess water and set the cooked chickpeas aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a heavy-bottomed pan (kadai) over medium heat.
   • Add the mustard seeds and wait for them to splutter completely.
   • Add the urad dal and sauté for about a minute until it turns light golden brown.
   • Add the broken dried red chilies, curry leaves, and slit green chilies. Sauté for 30 seconds until the curry leaves are crisp and fragrant.
   • Stir in the hing (asafoetida) and turmeric powder and cook for another 10 seconds.
3. 3

   Combine and Sauté

   • Add the cooked and drained chickpeas to the pan with the tempering.
   • Add the remaining 1/2 teaspoon of salt and mix everything gently to coat the chickpeas with the spices.
   • Sauté for 2-3 minutes, allowing the chickpeas to absorb the flavors.
4. 4

   Garnish and Serve

   • Turn off the heat. Add the freshly grated coconut and freshly squeezed lemon juice.
   • Toss everything together until well combined.
   • Garnish with chopped coriander leaves.
   • Serve warm or at room temperature as a snack or a side dish.