Chana usal is a nostalgic delight that warms the heart and soul. This traditional dish, made with dried white peas, is a staple breakfast item in Goan cuisine and a favourite at local eateries. During Diwali, it is prepared with love and care, sans onions and garlic, in respect of religious traditions. The symphony of spices and coconut creates an irresistible aroma that tantalizes the taste buds. Whether paired with fluffy rice, crispy puris or soft bread, chana usal is a treat that evokes memories of family gatherings, festive celebrations and cozy breakfasts. Its rich flavours and textures have made it a beloved dish for generations, perfect for sharing with loved ones.
White peas are a powerhouse of nutrition, offering a multitude of health benefits. Rich in dietary fibre, an excellent source of plant-based protein, they promote digestive health, support healthy blood sugar levels and even aid in weight management. Also, packed with essential vitamins and minerals like folate, iron, zinc and potassium, which support overall well-being. Their antioxidant properties help protect against chronic diseases, while their prebiotic fibre fosters a healthy gut microbiome. Incorporating white peas into your diet can boost energy, support heart health and enhance overall nutrition, making them a valuable addition to a balanced and wholesome diet.
White peas are a powerhouse of nutrition, offering a multitude of health benefits. Rich in dietary fibre, an excellent source of plant-based protein, they promote digestive health, support healthy blood sugar levels and even aid in weight management. Also, packed with essential vitamins and minerals like folate, iron, zinc and potassium, which support overall well-being. Their antioxidant properties help protect against chronic diseases, while their prebiotic fibre fosters a healthy gut microbiome. Incorporating white peas into your diet can boost energy, support heart health and enhance overall nutrition, making them a valuable addition to a balanced and wholesome diet.
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Goan Chana Usal
(Serves 8)
Ingredients:
1 and 1/2 cups dried white peas (vatana) - soaked for 6 to 8 hours
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
1/2 teaspoon turmeric powder
salt
Method:
Boil soaked peas with water and rest of the ingredients until tender. Set aside.
Note:
Dry roast the following ingredients and grind with a dash of water to a coarse consistency:
1 and 1/2 cups grated coconut
8 dried red canacona chillies or 4 Kashmiri chillies
1.5-inch cinnamon stick
1/2 teaspoon whole black peppercorns
8 cloves
1 teaspoon cumin seeds
1 teaspoon fennel seeds
a small piece of nutmeg
2 teaspoons coriander seeds
4 petals of star anise
4 large cloves of garlic
a small ball of tamarind (do not roast)
Tempering
Ingredients:
1 teaspoon mustard seeds
1 sprig of curry leaves
1/8 teaspoon asafoetida (hing)
2 tablespoons oil
Seasoning
Ingredients:
1 teaspoon of jaggery
salt
Garnish
Ingredients:
handful coriander leaves (chopped)
Method:
Add the coarse ground paste to the boiled peas and cook until gravy is absorbed. Taste for seasoning, add jaggery and salt.
In a separate pan, heat oil, add mustard seeds, curry leaves and asafoetida. When mustard seeds start to splutter and curry leaves are crisp, shut off the flame. Pour tempering over the peas and combine well.
Serve hot garnished with chopped coriander leaves.
Note:
To read click here: Copyright & Privacy Policy
Goan Chana Usal
(Serves 8)
Ingredients:
1 and 1/2 cups dried white peas (vatana) - soaked for 6 to 8 hours
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
1/2 teaspoon turmeric powder
salt
Method:
Boil soaked peas with water and rest of the ingredients until tender. Set aside.
Note:
- Use water just enough to cover the peas. Do not add too much.
Dry roast the following ingredients and grind with a dash of water to a coarse consistency:
1 and 1/2 cups grated coconut
8 dried red canacona chillies or 4 Kashmiri chillies
1.5-inch cinnamon stick
1/2 teaspoon whole black peppercorns
8 cloves
1 teaspoon cumin seeds
1 teaspoon fennel seeds
a small piece of nutmeg
2 teaspoons coriander seeds
4 petals of star anise
4 large cloves of garlic
a small ball of tamarind (do not roast)
Tempering
Ingredients:
1 teaspoon mustard seeds
1 sprig of curry leaves
1/8 teaspoon asafoetida (hing)
2 tablespoons oil
Seasoning
Ingredients:
1 teaspoon of jaggery
salt
Garnish
Ingredients:
handful coriander leaves (chopped)
Method:
Add the coarse ground paste to the boiled peas and cook until gravy is absorbed. Taste for seasoning, add jaggery and salt.
In a separate pan, heat oil, add mustard seeds, curry leaves and asafoetida. When mustard seeds start to splutter and curry leaves are crisp, shut off the flame. Pour tempering over the peas and combine well.
Serve hot garnished with chopped coriander leaves.
Note:
- During Diwali, this dish is prepared without onions and garlic.
