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A classic South Indian snack made with tender boiled chickpeas, fresh coconut, and a fragrant tempering of spices. This wholesome and flavorful dish is a festival favorite, perfect for a light meal or protein-packed snack.
Soak and Cook Chickpeas
Prepare the Tempering (Tadka)
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A classic South Indian snack made with tender boiled chickpeas, fresh coconut, and a fragrant tempering of spices. This wholesome and flavorful dish is a festival favorite, perfect for a light meal or protein-packed snack.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 266.3 calories per serving with 9.74g of protein, it's a beginner-friendly recipe perfect for snack or side or lunch.
Combine and Sauté
Garnish and Serve
Add 2-3 tablespoons of finely chopped raw mango along with the grated coconut for a tangy flavor, especially when in season.
Sauté 1 finely chopped small onion after the urad dal turns golden, and cook until translucent before adding the chickpeas.
This recipe works well with white chickpeas (kabuli chana), black-eyed peas, or even sprouted moong beans.
Add 1/2 teaspoon of red chili powder along with the turmeric for extra heat.
Kala chana (black chickpeas) are an excellent source of protein, which is crucial for muscle repair, building tissues, and overall body function.
The high fiber content aids in digestion, prevents constipation, promotes a healthy gut microbiome, and helps in managing blood sugar levels by slowing down sugar absorption.
Chickpeas are rich in magnesium and potassium, which help regulate blood pressure. The fiber also helps in lowering bad cholesterol levels, contributing to cardiovascular wellness.
As a complex carbohydrate, chickpeas provide a slow and steady release of energy, keeping you full and energized for longer periods without causing sharp spikes in blood sugar.
One serving of Chana Usli (approximately 1 cup) contains around 265-280 calories, making it a nutritious and filling snack.
Yes, Chana Usli is very healthy. It is rich in plant-based protein, dietary fiber, and essential minerals. It's a gluten-free and vegan dish that supports muscle health, digestion, and provides sustained energy.
Absolutely. To save time, you can use canned black or regular chickpeas. Be sure to drain the liquid and rinse them thoroughly to remove excess sodium before adding them to the tempering in Step 3.
You can store leftover Chana Usli in an airtight container in the refrigerator for up to 3 days. It can be eaten cold or gently reheated in a pan or microwave.
Chana Usli is most commonly served as a standalone snack (sundal) during festivals. It also makes a great side dish with a South Indian meal of rice, sambar, and rasam.