Friday, June 8, 2012

Chickpea/Kadle Usli


Chickpeas - 2 cups
Coconut, grated - 1/4 cup
Red Chilli Powder - 1/4 tsp
Jaggery Powder - 1 tbsp
Salt to taste

For Seasoning:

Mustard Seeds - 3/4 tsp
Black Gram - 1 tsp
Dry Red Chilli - 1
Curry Leaves - 5
Oil - 2 tsps


  1. Soak chickpeas in water overnight.
  2. Pressure cook until it is soft but still holds it shape.
  3. Strain out excess water and let chickpeas cool little bit.
  4. Heat oil in a pan, add black gram, mustard, dry red chilli pieces and curry leaves.
  5. When mustard seeds start spluttering, add boiled chickpeas, salt, jaggery powder and red chilli powder. Mix well.
  6. Add grated coconut. Mix well and serve.


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