Usal Recipe | Chana Usal

Chana usal is a traditional dish of Konkan region in Maharashtra.

It is more popular as a side dish and can also be eaten with plain steamed rice.

The chana usal has many health benefits, some of which are high source of proteins, promotes cardiovascular health and aids weight-loss.

We have used Malvani msala in our recipe, however you may use the goda masala too.

You may also adjust the spice level of this dish as per your requirements.

The grated coconut ‘vatan’ adds to the aroma and texture to chana usal.

Chana usal is served with chapatis or rice bhakri.

You may also eat this usal preparation with hot pooris.

You will enjoy it steamed rice.

Read and learn the chana usal recipe with well-illustrated images.

If you are looking for more usal than do check chawali usal,

Preparation Time: 8 hours

Cook Time: 45 minutes

Total Time: 8 hours 45 minutes

Serves for 2.

 

Ingredients:

1) 1 cup Chana

2) 1 medium sized onion

3) 1 medium sized tomato

4) 1 tsp ginger garlic paste

5) 1/2 tsp grated fresh coconut

6) 1 tsp coriander seeds

7) 1/2 tsp turmeric powder

8) 1 tsp malvani masala

9) 1 tbsp oil

10) 4-5 curry leaves

11) Salt as per taste

Method:

Soak dry chana in enough water for at least  hours or overnight.

Next day pressure cook the soaked chana till they completely cooked.

Heat 1 tsp oil in a pan add sliced onion and fry till it turn to translucent.

Add coriander seeds and saute it.

Add grated coconut till it becomes golden.

When the mixture cool down grind it to smooth paste add little water.

Heat remaining oil add curry leaves, chopped onion and fry till it translucent.

Add ginger garlic paste.

Add Coconut mixture and chopped tomatoes and saute for a minute.

Add malvani masala and saute it.

Add cooked chana along with stock and stir it.

Add salt.

Simmer the flame, keep a lid and let it cook for another 10 minutes.

Garnish with chopped coriander and serve with chapati or with steamed rice.

Chana Usal Recipe – Step-by-Step with Pictures

1) Soak dry chana in enough water for at least  hours or overnight.

2) Next day pressure cook the soaked chana till they completely cooked.

3) Heat 1 tsp oil in a pan add sliced onion and fry till it turn to translucent.

4) Add   coriander seeds and saute it.

5) Add grated coconut till it becomes golden.

6) When the mixture cool down grind it to smooth paste add little water.

7) Heat remaining oil add curry leaves, chopped onion and fry till it translucent.

8) Add ginger garlic paste.

9) Add chopped tomatoes  and coconut mixture and saute for a minute.

10) Add malvani masala and saute it.

11) Add cooked chana along with stock and stir it. Add salt.

12) Simmer the flame, keep a lid and let it cook for another 10 minutes.

13) Garnish with chopped coriander and serve with chapati or with steamed rice.

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