Kabuli (White) Chana Kismuri (Chick Peas Dry Masala).

"Kabuli (White) Chana Kismuri (Chick Peas Dry Masala)” … A simple dish prepared with kabuli chana/ white chana with coarsely ground masala … I have made it simpler by using sambar powder and it tastes wonderful … goes well with roti/chapatti/parota …. Yummilicious …. 

** Kismuri is a traditional Konkani Saraswat’s dish that is prepared with and without masala. This one is prepared with the addition of coarsely ground masala, that tastes awesome as side dish when served with dalitoy-rice or roti too. Most of the time onions are added on to the veggies used while cooking, but today I prepared them simply with just white chana/kabuli chana as I wanted a simple side dish to be served along with roti. It was a no onion, garlic day for me so, I did not add it on. I have posted many kismuri dishes before both with masala and without in my blog before and you can use label section or search option in the blog for the same. I will not run into details about the dish again to avoid being repetitive, but I must mention here that I have prepared this one in simpler method, which I often use and have written before too. I have used readily available sambar powder for grinding with coconut instead of the regular masala with spices and it tastes almost the same, rather much more aromatic. I am sure all of you stock up on sambar powder or prepare the same at home, so all you need to do is add that on and it is a breeze work to do this dish. Try it, I am sure all in your home will love it, it goes well when served with poori, dosa or roti. 

** Here is the Recipe to "Kabuli (White) Chana Kismuri (Chick Peas Dry Masala)” … My Style …. 

** Ingredients : 

White Chana/Kabuli Chana/Chick Peas : 2 cups. 

Salt to taste 

** For Masala to be Ground : 

Coconut/Soyi/Nariyal : 1 heaped cup freshly grated. 

Sambar Powder : 3 tablespoons. 

Tamarind / Chinchama / Imli : small marble sized. 

** For Tempering/Seasoning : 

Oil : 1 tsp 

Mustard Seeds : 1 tsp 

Curry leaves : 8-10 

** Wash and soak the kabuli chana overnight or for 8 hours in plenty of water. Next, rinse well under running water and put it in the pressure cooker along with water about an inch above the chana level and pressure cook on medium flame to one whistle. Remove and keep it aside and allow the pressure to drop on its own, when done, open the lid and keep it aside ready. 

** For grinding masala : Add coconut and samabar powder along with tamarind into a mixer grinder and grind to a semi coarse paste with little water. The masala should be ground with very little water and should be dry in texture. Sort of crumbling texture. You can use the chana cooked water while grinding the masala. Remove and keep this aside ready. 

** In a large thick bottomed kadai add in the cooked chanas and the ground masala, salt to taste and mix well. Add a little bit of water only to mix well, but do not add in more of water. The masala should not be thinned out, as it should just about coat the chanas well. Cook covered on low heat, mixing often to avoid it getting burned till the dish is well done. 

** For Tempering/Seasoning : Heat oil in a small pan, when hot add in the mustard seeds, when they begin to splutter add in the curry leaves, fry for a few seconds and pour over the kismuri / dry curry. Cover and keep aside for 10-15 minutes for the flavors to seep in. 

** "Kabuli (White) Chana Kismuri (Chick Peas Dry Masala)” is done and ready to be served. Serve hot with poori, roti, parathas, parota etc. as an accompaniment. I served it with simple chapatti and a cabbage-coconut salad for lunch and it was fantastic. Do try this simple dish and enjoy with your family and friends and remember to send me a feed back. 

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