"White Chana (Kabuli Chana/ Chickpeas) Upkari (Bhaji)" ... Chana Upkari/ Bhaji is a seasoned pulse dish from GSB Konkani Saraswat Cuisine prepared with or without addition of veggie to be served in combo with pova usli/ poha chutney for breakfast/ as a snack ... do try this dish; tastes great served with dosa/ roti/ paratha/ poori or any other dish of your choice ... Yummilcious ...
** Chane Upkari/ Bhaji is simple side dish usually prepared by GSB Konkani Saraswat’s with black or white chana (whole Bengal Gram) along with a veggie like raw banana/ sweet potato etc. to be served as a snack during functions, auspicious events or as a breakfast item at home. You can prepare the upkari/ bhaji using either black or white chana depending upon individual/ family preferences.
** Whole Black chana is commonly used pulse in preparation of bhaji at temples/ on auspicious event, they are a little bit firm when cooked while the white chana/ kabuli chana/ chick peas are softer, take less time to cook and commonly used in preparation of chole, ragda pattice etc. Either black chana or white chana is cooked as per the occasion and you may do so accordingly too or as is your choice.
** I have already posted the recipe to both black and white chana with slight variations where in I have included veggies like sweet potato, raw banana which you may browse through the common link shared at the bottom of this recipe. A healthy side dish that has good levels of protein and is suitable as a breakfast item. There are plenty of other options in the Blog too which you will find on search options.
** Here is my recipe for "White Chana (Kabuli Chana/ Chickpeas) Upkari (Bhaji)" ... my style ... do give it a try ...
** Wash and soak 1-2 cups of White Whole Bengal Gram/ Chana/ Kabuli Chana/ Chickpeas overnight or 6- 8 hours in plenty of water.
** The chana will have doubled in size, drain, rinse well and add into a pressure cooker pan with water say about 2 inches above the level of chana and pressure cook on medium heat to one 1-2 whistles. Let the pressure drop on its own, open the lid and check if the chana is cooked (usually it does) if not you can cook it for another whistle. Remove and keep it aside ready while we continue with the preparation.
** Heat 2 tblsp coconut oil (narlel tel/ nariyal tel) in a thick bottomed kadai/ pan, when hot add 1 tsp mustard seeds (rai/ sasam) and when they begin to splutter add 3-4 red chillies (sukki mirsanga/ sookhi mirchi) cut to pieces, 8-10 fresh curry leaves (kadipatta/ karbevu) and fry for a few seconds.
** Add pressured cooked and kept ready chana along with the water in which it is cooked, 1 tblsp of hinga uddaka (prepared gummy hing/ asafoetida water), 1/4- 1/2 cup of jaggery (gud/ goda/ bella) pieces, salt (namak/ meeta) to taste and mix well. Mix well, cover and cook on medium heat till the gud/ jaggery dissolves and the upkari becomes well blended and there is not much traces of water anymore.
** Note : In most GSB homes hinga uddaka is prepared and kept ready which lasts for over 15 days if kept in fridge. However, if not available you can use hing (asafoetida) powder which is easily available and commonly used. Just add it to the tempering along with curry leaves and rest of the method remains same.
** Note : Do not worry if a little bit of water remains on cooking, it will dry up on cooling too. Also if there is more pressure cooked chana water, do not add in all the water. You may retain the water and prepare rasam or saar out of the same. Add in only that much cooked water how much is necessary for the upkari to get cooked.
** Lastly add 1/4 to 1/2 cup of freshly grated coconut (soyi/ nariyal) and mix well. Continue to cook covered for another 5-7 minutes and then remove and keep it aside covered for 5-10 minutes to rest and it is ready.
** "White Chana (Kabuli Chana/ Chickpeas) Upkari (Bhaji)" is done and ready to be served. Tastes best served with pova/ poha usli (spiced beaten rice upma), roti/ pova-chetni/ poori etc or as it is too. Do try this simple upkari/ bhaji and serve it as a side dish with your choice of dishes, it tastes great served either way. The same dish can be prepared using whole black chana/ bengal gram too, in which case just take into consideration that you will need to pressure cook it to few more whistles. Both are tasty and delicious and you may try out with any that you or your family prefers.
** Sharing common links below to more choice of “Chane Upkari” and all types of “Kabuli Chana” recipes included in the Blog. You may browse through in leisure and try them out as and when desired ….
** For Preparing of Hing/ Asafoetida Water From Gummy Hing : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is known as hinga uddaka/ asafoetida water. You can store this in fridge and use sparingly as and when needed. We GSB Konkani Saraswat Community usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other hummana etc. If you do not have the gummy hing or have never used or seen it, check out the pictur collage, I have shared the same. Again, if not available, no issues, you can add hing/ asafoetida powder in which case always add it into the hot oil while tempering to get a good aroma.
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