Friday, January 30
When we were kids, on the eve of Durga Ashtami, during navratra; we were invited by so many neighbouring aunties, for what is called 'kanya puja'. And in every house we got the almost same menu of puri, halwa and these kale chane. Though the menu was same but in every house the food tasted very differently. Some made these chane a bit sweet , some spicy ,some added coconut to it and so on... (I think this was due to fact, that we stayed in the cosmopolitan city.) .But, as its quite obvious, i liked the bestwhich was made by mom . And now for me, it isin't that only during Navratra, but i cook it all the year round as a side dish. So here goes one more recipe of my mom...
Black chick peas(kala chane) 1 cup
Mustard seeds 1/2 tsp
A pinch asafoetida
Curry leaves 5- 6
Green chilies 2 3
Coriander powder 2 tsp
Oil 2 tsp
Black Chana, Before, and after its soaked and boiled. See it swells to almost double.
Soak black chane for atleast 4 to 6 hours and then pressure cook them till they are soft.Wash , drain and set aside.
Heat oil in a pan and add mustard seeds. When they splutter, add curry leaves, green chilies and asafoetida. Now add cooked chane, salt, coriander powder and cook for 5-6mins, covered.
Garnish with coriander leaves and serve.
Variations for Chane usli:
Can add 2-3 tbl spns fresh/frozen coconut.
Add 1/4 tsp sugar or jaggery to make its sweeter version.
The chickpeas are a bit heavy on tummy if you eat it for dinner. Better have them for breakfast or lunch so that it gets digested by the time you go to sleep.
Just loved this snap... See here you can even see fumes coming out..
Sending this to JFI: Chickpeas and,
Also sending this to MLLA: Seventh Helping at cooking4allseasons ,started by Susan’s .
along with Spicy Chole
Green peas Usal
Mutter paneer and