Home FestivalUgadi Sprouted Chana Usal

Sprouted Chana Usal

by Anjali Anand

Red Chana – 2 cups, soaked overnight, drained and wrapped in a muslin cloth till sprouted
Cashewnuts – 2 cups, soaked in water for 2 hours
Oil – 3 tblsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Green Chillies – 4, chopped
Curry Leaves – 8
Asafoetida – 1/4 tsp
Turmeric Powder – 1/2 tsp
Coconut – 1/2 cup, grated
Coriander Leaves – 1/2 cup, chopped
Salt as per taste
Sugar as required

1. Clean and pressure cook the sprouted chana till soft but whole.
2. Boil cashewnuts till soft.
3. Drain both and keep aside.
4. Heat oil in a pan.
5. Add cumin seeds, mustard seeds, green chillies, curry leaves, asafoetida and turmeric powder.
6. Add chana and cashewnuts.
7. Add salt and little sugar to make it sweet.
8. Mix well.
9. Garnish with coconut and coriander leaves.
10. Serve.

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