Kadale Usli

Instructions

1. 1

   Cook the Chickpeas

   • Rinse the dried black chickpeas and soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1/2 tsp of salt.
   • Pressure cook on high heat for 4-5 whistles. Reduce the heat to low and simmer for 10 minutes. Allow the pressure to release naturally.
   • Check for doneness: a chickpea should be easily mashable between your fingers but still hold its shape. Drain any excess water and set 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, which takes about 30-45 seconds.
   • Add the urad dal and chana dal. Sauté for about 1 minute until they turn a light golden brown.
   • Add the broken dried red chillies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
3. 3

   Combine and Sauté

   • Add the cooked chickpeas to the pan along with the turmeric powder and the remaining 1/2 tsp of salt.
   • Stir well to coat the chickpeas evenly with the tempering spices.
   • Sauté for 2-3 minutes, allowing the chickpeas to absorb the flavors.
4. 4

   Garnish and Serve

   • Turn off the heat. Stir in the freshly grated coconut, lemon juice, and finely chopped coriander leaves.
   • Mix gently to combine all the ingredients.
   • Serve the Kadale Usli warm as a healthy snack or as a side dish with a meal.