BROWN CHICK PEA SALAD

KALA CHANA SUNDAL

KADALE KALU USLI

You Need: (To serve 4 people)

• Brown Chick Pea (Kala Chana/Kadale Kalu) - (2 cups)
• Chopped Green Chillies (Hara Mirch/Hasi Menasinakai) - (2-3)

• Lemon juice (Nimbu ka ras/Nimbe hannina rasa) - (½ Lemon)
• Salt (To taste)
• Water - 2 cup

     For Seasoning (Tadka/Oggarane):

• Coconut oil (Nariyal Tel/Tengina Yenne) - (1 ½ tbsp) 

          (you can use any other oil instead of coconut oil)

• Mustard seeds (Rai/Sarso/Sasive) - 1 tsp
• Split Black Gram (Urad Dal/Uddina Bele) - 1 tsp
• Dry Red Chillies (Lal Mirch/Ona Kempu Menasu) - (1-2) (Optional)
• Curry leaves (Kadi Patta/Kari Bevu) - (1-2 sticks)
• Asafoetida (Hing/Hingu) - (2-3 pinch)

     To Garnish (Alankarisalu):

• Grated coconut (Nariyal/Turida tenginakai) - (½ Cup)

Method:

• Soak black Chick Pea in water overnight or for 5-6 hours. Drain and keep aside.
• Add 2 cups of water to this Chick Pea and pressure cook for 4-5 whistles. Drain & keep aside.

• Heat Coconut oil in a pan. Add Mustard seeds, Split Black Gram (Urad Dal). Saute till grams turn light golden brown in color.
• Add Red Chillies, Curry leaves, Asafoetida and Green Chillies one by one. Toss for 3-4 seconds.

• Add cooked Chick Pea & salt. Saute on a medium flame for 4-5 minutes.

• Switch off the stove/gas. Add lemon juice and grated Coconut. Mix well.

Serve Hot :)