Maharashtrian Cuisine is rich in collection of a wide range of Usal & similar curries. Usal is the Marathi name for spicy vegetable based curry. This delicious, traditional Kabuli Chanyachi Usal is made of kabuli chana i.e. chickpeas and spices. Boiled Kabuli chana when cooked in the tomato-onion gravy base and spices, makes a heavenly combination. Chickpea being a rich source of iron, vitamin B-12, magnesium and dietary fiber, is an essential addition to your diet. This Kabuli Chanyachi Usal is a great way of benefiting from Kabuli Chana’s nutrients while also enjoying the flavours. This Chana Usal tastes best when served with chapati or rice.
For similar Usal recipes, check: Matki Usal Recipe, Vatana Usal Recipe, Kala Vatana Usal Recipe, Vada Usal Recipe, Moong Usal Recipe, Chawli Usal Recipe.
So, let’s get started with Kabuli Chanyachi Usal Recipe;
Preparation Time: 7 hours (For Soaking)
Cooking Time: 20 Minutes
Serves for 3.
Ingredients:
1) 1 cup Kabuli chana (White chickpea)
2) 3 Onion
3) 2 Tomatoes
4) 1 tbsp. Coriander
5) 1 tbsp. Cumin Seeds
6) 7-8 Garlic Cloves
7) 1/2 Inch Ginger
8) 1 small cinnamon
9) 2 Cloves
10) 2-3 Black Pepper
11) 2 Bay leaf
12) 2 tbsp. Oil
13) 2 tsp Red chilly powder
14) 1/2 tsp turmeric Powder
15) 1 tsp Garam Masala
16) 4-5 Curry leaves
17) Pinch of asafoetida
18) Chopped coriander leaves
Method:
Soak Kabuli chana for at least 7-8 hours.
Pressure cook Kabuli chana (White chickpea) along with little turmeric powder and asafoetida till 3 whistle.
In a mixer grinder add chopped onion, tomatoes, coriander, cumin seeds, garlic cloves, ginger, black paper, cinnamon, cloves and grind to a fine paste.
Heat oil add bay leaf, curry leaves, red chilly powder, turmeric powder and sauté for 2 second, now let’s add the masala paste to it.
Add little water, cooked chana, salt and mix well.
Add garam masala and mix well.
Let it cook for 10 Minutes.
Garnish with chopped coriander leaves.
Serve hot with poori or chapati or plain rice.
How to make Kabuli Chana Usal step by step with images:
1) Soak Kabuli chana for at least 7-8 hours. Pressure cook Kabuli chana (White chickpea) along with little turmeric powder and asafoetida till 3 whistle.
2) In a mixer grinder add chopped onion, tomatoes, coriander, cumin seeds, garlic cloves, ginger, black paper, cinnamon, cloves and grind to a fine paste.
3) Heat oil add bay leaf, curry leaves, red chilly powder, turmeric powder and sauté for 2 second, now let’s add the masala paste to it.
4) Add little water, cooked chana, salt and mix well. Add garam masala and mix well. Let it cook for 10 Minutes.
5) Garnish with chopped coriander leaves. Serve hot with poori or chapati or plain rice.
