Kadale kalu usli (brown chickpea stir-fry) step-by-step recipe with photos.
About this recipe
Usli is basically a stir fry made with various types of beans and legumes. Here I have used brown chickpea. This is given as ‘Prasada’ in many temples in South India. If you are looking for something healthy and filling, this is something you can bank on. It is very simple to make, except that it needs time to soak. Usli is also known as sundal in some parts of south India. Usli or sundal is commonly made with brown chickpeas, green moong, chickpeas, peanuts, black-eyed peas, split Bengal gram, etc. This kadale kalu usli is very easy to make and is ready in no time.
Brown chickpea, also known as kala chana, is whole unskinned Bengal gram. It is grown mainly in India. It is very high in fiber and has a low glycemic index. These are used widely in curries, stir-fries, and also making kebabs.
I soak and boil them over the weekend so that I can put up a quick healthy weekday snack in minutes. You can also boil the brown chickpeas in a pressure cooker to save time. Add it as sides to your dinner or have it as a healthy snack. A superfood that's super delicious.
Click here to see how to make green moon usli.
Step by step instructions
1. Boil soaked brown chickpeas with salted water until it is cooked but has some firmness.
2. Heat oil and prepare tempering with whole spices and curry leaves
3. Add the boiled chickpeas and simmer
4. Add coconut and mix well
5. Finish with coriander leaves and lemon juice
Recipe card
Kadale kalu usli
Ingredients
- 1 cup brown chickpea kadale kalu
- 2-3 green chilli slit
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch asafoetida (hing)
- 5-6 curry leaves
- ½ inch ginger grated
- Salt to taste
- 2-3 tablespoon coconut fresh, grated
- A few coriander leaves for garnish
Instructions
- Wash the chickpeas and soak it for 7-8 hours (or overnight)
- Boil with salted water until it is cooked but has some firmness
- Heat a frying pan or skillet and add oil. Add mustard seeds and let it splutter
- Reduce heat, add cumin, curry leaves, and asafoetida. Saute for a seconds
- Add the ginger and chillies and stir fry for a minute
- Add the cooked chickpeas and mix well. Add salt to taste. Simmer for 5-10 minutes
- Turn off the heat
- Garnish with grated coconut and coriander leaves and serve
Notes
- You may squeeze in the juice of ½ lemon before serving
- Make sure the chickpea is not overcooked else it will turn mushy
- Use a pressure cooker to cook the chickpeas to save time
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