Kadale Kaalu Usli | Black Chana Sundal | Usli Recipes

With Navratri in progress we are all busy with gombe habba/golu. Everyday, for naivedya and distributing prasada to neighbours and friends we need those usli/sundal recipes. along with lots of sweets we need to make fasting recipes for Navratri. So here we are today to learn kadale kaalu usli or black chana usli/sundal.
For any type of usli the main flavouring spices are in the form of fresh flavours, ginger, green chilli, fresh coconut. Then a squeeze of lime/lemon juice makes the usli very flavourful. Ginger is added to any usli to aid in digestion. Many people make usli masala with jeera, pepper etc but I like it just plain, simple and fresh. For kadale kaalu usli also, these are the main ingredients.

Kadale kaalu usli can be made in advance and served at room temperature. In fact, usli tastes best as it sits. When you cook black chana/kadale kaalu you will be left with broth/kattu. Use this to make saaru, it tastes great! Try more usli recipes from FOI, madike kaalu usli, hesaru kaalu usli etc. More fasting recipes from FOI. And by the way kadale kaalu usli is a great recipe for any festival especially Ganesha Chaturthi too!

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Kadale Kaalu Usli | Black Chana Sundal | Usli Recipes

 

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Prep time

10 hours

Cook time

20 mins

Total time

10 hours 20 mins

 

Spicy, tangy, loaded with protein and delicious coconut, kadale kaalu usli

Author: Vindhya Desai

Recipe type: Snack

Cuisine: Indian

Serves: 1 bowl

Ingredients

• ½ Cup black chana/kadale kaalu
• 2 Tsp oil
• 1 chopped green chilli
• ½ Tsp jeera
• ½ Tsp mustard
• 5-6 curry leaves
• ½" chopped ginger
• ½ Cup freshly grated coconut
• 1-2 Tbsp lime juice
• 1-2 sprigs chopped coriander
• Salt to taste

Method

1. In a bowl, take the black chana/kadale kaalu
2. Wash in water for 2 times
3. Add fresh water and soak overnight or for a day
4. Pressure cook with fresh water for 7-8 whistles
5. Once the cooker pressure settles, press the kadale kaalu and check to see if it is soft
6. In a pan/kadai heat oil and add mustard and jeera, let them splutter
7. Next add chopped ginger, curry leaves(not in picture) and green chilli and saute for a few seconds
8. Add a pinch of hing
9. Meanwhile, drain the kadale kaalu off the broth, do not discard it, use it for later
10. Crush the kadale kaalu a little and to the kadai
11. Also add freshly grated coconut and salt to taste
12. Squeeze lime juice and mix well
13. Add chopped coriander and give one final mix
14. Serve warm or at room temperature

Notes

Use freshly grated coconut for fresh taste and flavour

Squueze enough lime/lemon juice to balance all the flavours

Ensure the black chana/kadale kaalu are cooked well and soft before making the usli/sundal

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Kadale Kaalu Usli Stepwise:

In a bowl, take the black chana/kadale kaalu
  

Wash in water for 2 times

Add fresh water and soak overnight or for a day

Pressure cook with fresh water for 7-8 whistles
  

Once the cooker pressure settles, press the kadale kaalu and check to see if it is soft
 

In a pan/kadai heat oil and add mustard and jeera, let them splutter
 

Next add chopped ginger, curry leaves(not in picture) and green chilli and saute for a few seconds

Add a pinch of hing

Meanwhile, drain the kadale kaalu off the broth, do not discard it, use it for later

Crush the kadale kaalu a little and to the kadai
 

Also add freshly grated coconut and salt to taste

Squeeze lime juice and mix well

Add chopped coriander and give one final mix

Serve warm or at room temperature