Known as Kadlekalu Usali in Karnataka and Sundal in Tamil Nadu – it’s a very popular snack in both states. The beauty of this recipe is that it can be served either warm or at room temperature depending on the weather – I prefer it warm on a cold, rainy day as it tastes extra nice for some reason!
Its super easy to put together, I’ve used cooked canned black chickpeas for this recipe, however you could use dried chickpeas too – you would then have to soak it overnight and cook it in a pressure cooker ahead of time.
The jar of coconut oil in the picture was a gift from my cousin’s organic farm located in Nanjangudu, Karnataka. Cold pressed and made using 100% home-grown coconuts. Thank you my dearest S & S for this jar of love 🙂
Prep Time: 5 mins Cook time: 5 mins
- 250 grams of cooked black channa ( or 1 can of black chickpeas)
- 1 teaspoon of grated fresh ginger
- 1 sprig of curry leaves (fresh)
- half a teaspoon of cumin seeds
- half a teaspoon of mustard seeds
- half a teaspoon of urad dal
- 1 pinch of asafoetita
- 1 pinch of turmeric
- 2 teaspoons of coconut oil
- 2 tablespoons of grated fresh coconut (I’ve used frozen grated coconut here)
- 2 fresh green chillies
- salt to taste
- lime juice
- 2-3 tablespoons of water
Start by draining the canned chickpeas and rinse well under the tap, set aside. Grate ginger and finely chop chillies
On medium heat, add oil once hot, add asafoetida, cumin, mustard, urad dal, curry leaves, grated ginger, green chillies, turmeric and saute for about a minute.
Next add the chickpeas in with 2-3 tablespoons of water and grated coconut, season with salt and mix well. Simmer with the lid on for 3 mins, then turn heat off.
Serve hot, warm or at room temperature with a squeeze of fresh lime
Serving suggestions include: serve as a side dish or on its own as a snack
Tip: Simmering with the lid on will help better infuse flavours.