How to prepare White Chickpea / Kabuli Channa / Kabuli Kadale husli / fry / sundal

Chickpea / Kabuli husli is a recipe which can be had any time of the day on any occasion along with lunch as a side dish or as a snack . I have listed this as a festival recipe since this has no onions / garlic and is done on Ganesh Chaturthi. I prefer cooking the same on the visarjana  day (bidding adieu to Lord Ganesh)to distribute it as prasadam. It is very simple to make with minimal ingredients and less effort, loved by most of the people especially kids.

Ingredients :

1 cup - Kabuli channa soaked in water overnight or atleast for 6-7 hours

2 tsp - cooking oil

1/2 tsp - mustard seeds

3-4 - slit green chillies 

Handful - Fresh finely chopped coriander leaves

1/2 cup - Freshly grated coconut

Salt as per taste (rock & fine)

Method:

Pressure cook kabuli channa with rock salt for up to 3 whistles. This chickpeas will take slightly more time to get cooked so cook for 3 whistles. Do not over cook, the chickpeas should be soft but not mushy. 



 Allow the cooker to cool

 Strain the water completely

 Start the seasoning by heating 2 tsp of oil, throw in the mustard seeds let it splutter, add chillies and fry for a while

 Add the cooked chickpeas and give it a good mix and fry for a minute 

 Add fine salt powder, note that we have already added rock salt while pressure cooking the chickpeas. 

 Finish off by adding grated coconut and finely chipped coriander

 Give it a good mix and switch off the flame.

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Beetroot and black / kala chana fry

I love this fry for the sweet taste of beetroot, crunch of black channa and the flavour of coconut. Tastes best with soft chapati which is a super hit breakfast with my son and hubby. But I personally love the combination of curd rice with this fry.   

 

3 grated beetroot  

2 lengthwise chopped onions 

1 cup of boiled black channa / chickpea  

1 cup of freshly grated coconut 

2 tsp oil 

1/2 tsp mustard seeds 

4-5 red chillies 

Handful of curry and coriander leaves 

Salt as per taste

 

 

Method: 

Heat oil in a pan, temper with mustard seeds, red chillies and curry leaves.

Add chopped onions and sauté for a minute

 

Mix in the boiled channa to soak the flavour of tempering 

 

Put the grated beetroot onto the pan

 

Sauté for 2-3 minutes

 

Cover the pan with a lid and cook for 5 minutes until the beets gets cooked well

 

Open the lid and add salt as per taste

 

Switch off the flame and mix with grated coconut and finely chopped coriander

 

Fry is ready to savour as it is or can be had with rice sambhar / rasam or curd rice.

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Seeme Badanekayi with channa palya (fry)/ chayote squash palya

Off late this dry is the favourite of my lil son. So I try and make it twice or thrice a week. He just picks the squash cubes with his little hands and munches it with great delight. I just love to see him eat. This is just so simple ready in under 15 mins excluding the soaking of channa.  

 

Ingredients: 

2 Seeme Badanekayi chopped into cubes 

Handful of Soaked channa ( Kadalebele)  

2 tsp cooking oil 

1 tsp mustard seeds. 

1 string of curry leaves  

2 broken red chillies 

1/4 cup of scraped dry coconut  

Salt as per taste

    

Method:  

  Cook the veggie and channa in water for about 10 minutes with salt. Strain the water and keep the veggies aside

Heat oil in a pan and crackle mustard seeds, fry red chillies and curry leaves for few seconds 

 

Add the cooked veggies and sauté for about a minute

 

Switch off the flame and mix the veggie with dry coconut 

 

Ready to savour with rice or as is

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Mixed greens fry

 I must admit that I have too much of love for greens . I love them so much that the sight of them excites my senses, I feel happy and a pleasant feeling rolls over me.  

So as usual I brought a mix of greens (palak, sabsige, chakotha) you can use any 1 variety if required and make a simple fry / palya. I use onions and coconut which compliments with its crunchiness to the softtness of greens.

Ingredients:

Soak the greens in water for at least half an hour so that all the dust and mud sits at the bottom. Strain and chop 

2 finely chopped onions   

1 string of curry leaves. 

4 chopped garlic pods 

4-5 broken red chillies 

1/4 coconut grated

2 tsp oil 

1 tsp mustard seeds 

Pinch of turmeric powder  

1/2 tsp chilli powder

 

Method: 

Heat oil in a pan, add mustards to crackle, roast garlic chops, red chillies and curry leaves

Sauté onions for a minute and add turmeric and chilli powder, sauté for a minute 

Put the chopped greens into the pan without even a little water, if you don't strain the greens well the fry becomes watery and soggy

Fry until greens gets cooked

Once greens gets cooked garnish with grated coconut and switch off the flame

 

Add salt at the last after removing from the stove,else it will aid the greens to release water

Greens palya / fry is a best accompaniment with rice sambhar/ rasam or to have it as is.

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Beans and carrot palya/fry and Rasam

Ingredients for palya :

                               
   Finely chopped carrot, beans, few garlic pods, 1 small cup of toor dal and 2 tomatoes.
Finley chopped onions, curry leaves, dry red chillies and grated coconut.

Step 1 : Pressure cook dal, vegetables, garlic, and un chopped tomatoes.

Step 2 : Sieve the water and set the dry part and the broth aside.

Step 3 :Heat oil in a pan, add mustard seeds, dry red chillies, curry leaves and finely chopped onions in order  and saute it.

Step 4: Add cooked veggies.

Step 5 :Add salt as required and toss around for a minute.

Step 6 : Off the stove and garnish with grated coconut.

Cooked veggies is a perfect accompaniment with rice rasam, sambhar or ideal with humble curd rice.

Rasam by using the Broth of the veggies.

Ingredients for  Rasam:

Carrot and beans broth, tomato puree, rock salt, rasam powder,
for seasonings: oil, mustard seeds,turmeric, cumin powder, curry and coriander leaves, asopetida or hing.

Step 1: Mix the tomato puree with the broth.

Step 2: Bring the liquids to a boiling point.

Step 3 : Once starts boiling add rock salt and rasam powder.

Step 4: Heat oil in a pan add mustard seeds let it crackle, add hing, curry leaves, termeric cumin powder and saute well.

Step 5 : pour the mixture onto rasam off the stove, rasam should not be boiled after adding seasonings.

Step 6: Garnish with freasly chopped corinder.

Carrot and beans subzi / palya and rasam from its broth.

A quick satisfying home cooked south Indian meal. tastes best when served hot on a winter afternoon with curds.

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