Kabuli Chana~Cashew Nuts Hara Masala Dry Upkari/Bhaji.

"My Naivedyam: Kabuli Chana (Chick Peas)- Kajjubi (Cashew Nuts) Hara Masala Dry Upkari/Bhaji" ... an offering today on the occasion of Ganesha Visarjan  (10th day) and Anant Chaturdashi also known as Nopi by Konkani Saraswats …. 

** Here is a simple dish prepared with kabuli chana/chick peas/white whole Bengal Gram along with cashew nuts that tastes awesome when served with chapatti/poori. I prepared this on the occasion of Anant Chaturdashi which we Konkani Saraswats call as Nopi and is celebrated in temples. There are many rituals attached to this festive day which I myself have no much knowledge of. Well, I prepare a few dishes along with sweet dish as an offering to Lord Ananta ie Vishnu, Also it is the 10 th day of Ganesh Visarjan, so sort of two festive occasion on one day. Without running into much details, sharing the simple recipe below, do try it out and enjoy with your family and friends. 

** Here is recipe for “Kabuli Chana (Chick Peas)- Kajjubi (Cashew Nuts) Hara Masala Dry Upkari/Bhaji" … My own recipe my style … 

** Wash and soak 250 gms of Kabuli chana/Chick Peas/White Bengal Gram in plenty of water overnight or for minimum 8 hours. Drain off the water, rinse well under running water and put it in pressure cooker pan along with water, say just about ½ an inch above the level of the chanas and pressure cook on medium heat to 2 whistles. Let the pressure fall on it own, open the lid when able to and keep it ready aside. 

** Masala to be Ground : Roast 2 tblsp of Coriander seeds (Kothimbir/Dhania) and 1 tblsp of Jeera (Cumin Seeds) separately and add it into mixer grinder along with 1 cup of fresh coriander leaves, ½ cup of freshly grated coconut, 6-7 green chillies chopped into pieces, pinch of tamarind and grind to a semi coarse paste without adding much of water. Sprinkle a bit if necessary, keep mixing in between and see to it that all the ingredients have been blended well. Remove and keep it aside ready. 

** Heat 1 tblsp of oil in a thick bottomed kadai/pan, when hot lower the heat to medium and add in 1 tsp of Mustard Seeds (Sasam/Ral), when they begin to splutter add in ½ to 1 tsp of hing powder (depending upon its aroma) and 10-12 fresh curry leaves and fry for a minute. Now add in one cup of cashew nut (halves) and fry for a few minutes till the cashews turn slightly in color. Do not raise the heat or else it will be browned. 

** Now add in the cooked and kept aside kabuli chana along with remaining water if any and the ground masala, salt to taste and mix well. Do not add water as there will be little of the cooked chana. Cover and cook on low heat mixing often to avoid it getting burnt till the upkari/ bhaji turns dry in texture and the masala coats the chana evenly. If you find the bhaji too dry you can add in a few tablespoons of water and mix well too. 

** “Kabuli Chana (Chick Peas)- Kajjubi (Cashew Nuts) Hara Masala Dry Upkari/Bhaji" is done and ready to be served. Tastes best when served with poori but goes well with roti / chapati/ parathas too. A delicious dish that will be loved by young and old alike when served hot along with other dishes. I prepared this along with other dishes as Naivedyam to God, but you can always prepare it on regular days too. Do try it out and enjoy with your family and friends. 

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. 

** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You.