“Chana Dal- Barik Lapsi Usli (Bengal Gram Dal- Bansi Rava Upma)” … my Amma prepares a usli with moong dal- rice which unlike khichidi/ pongal is like pulav textured and not mushy … lots of ginger and pepper rules the flavor with freshly grated coconut adding on crunchiness … prepared the same with a twist by replacing rice- moong dal with bansi rava and chana dal … tastes awesome served hot with lemon pickle/ nonche and plain curds/ dahi … Yummilicious ….
** I have already shared a similar dish wherein the same is prepared with moong dal and rice, a dish which I grew up relishing as my Amma prepared it often and I simply loved it. After marriage and settling in Thane in the outskirts of Mumbai, I came across khichidi that was prepared using the same ingredients but the texture of it was soft and mushy. My husband loved khichidi and me not knowing of the same prepared usli. He always asked why I prepared the texture of khichidi like pulav and I wondered what he was saying. After querying with my helpful Maharashtrian neighbors, I came to know about the Mumbaikar’s style of Khichidi and now I prepare them both ways.
** During fasting/ upwas days we generally avoid rice/ rice products and today I wanted to prepare something that was quick, easy and at the same time tasty and tummy filling too. Hubby suggested Khichidi as it had been sometime since I prepared the same. But then it was fasting/ upvas day so decided on preparing this usli for a change with chana dal (bengal gram dal) and bansi rava/ barik lapsi with the addition of lots of ginger, pepper and coconut and it turned out fantastic. Do try this one out and enjoy with your family whether you observe a fasting or not, after all one really does not need any reason to prepare and enjoy good healthy home cooked food, isn’t it???
** Here is my simple recipe for “Chane Dali- Barik Lapsi Usli (Bengal Gram dal- Bansi Rava Upma)” … my style …
** Wash and soak 1 cup of chana dal (bengal gram dal) in plenty of water for about an hour. Drain and rinse the dal well under running water. Add the drained dal into a pressure cooker pan along with 2 cups of water and cook on medium heat to 2-3 whistles. Remove and keep it aside for the pressure to release on its own.
** Note : The chana dal/ bengal gram dal, should be cooked well but not too soft or mushy, so take care and do not overcook the same.
** Heat 3-4 tblsp ghee (toop) in a thick bottomed Kadai, when hot lower the heat and add 1 tsp of whole black pepper corns (kali miri/ mire), 6-8 green chillies (tarni mirsanga/ hari mirchi) cut lengthwise, ½ tsp of hing (asafoetida) powder, 10-12 fresh curry leaves (kadipatta/ karbevu) and fry for a few seconds. Lastly add 3-4 tblsp of finely chopped/ grated ginger (adrak/ alle’) and fry for another minute.
** Note : You can add in mustard seeds (rai/ sasam) into the seasoning too if desired, I do at times, however this time I have not and kept the flavor limited to addition of lots of whole pepper, ginger and green chillies only.
** Now add 2 cups of bansi rava/ barik lapsi (you can use mangalore rava too), mix well, raise heat to medium and fry all ingredients together for about 2-3 minutes, the rava should get well coated with ghee and evenly fried a little bit.
** Now add pressure cooked chana dal along with the water in which it is cooked if any remained. Add additional 5 cups (approximately) of boiling water, mix well and bring all together to a boil on medium heat stirring often.
** When bubbles appear on surface (it will take just a few minutes), add salt (namak/ meeta) to taste, mix well, lower the heat and cook covered until done stirring in between a few times for even cooking of all the ingredients.
** The method is similar to that of rava upma and all the added water should have been absorbed properly. Lastly add 2 cups of freshly grated coconut (soyi/ nariyal), mix well, cover and cook for 2 minutes only and it is done.
** Note : The flavor for this usli is brought about by addition of plenty of ginger, so do not cut down on the same. The final taste and crunch gets added on by the amount of freshly grated coconut, so do add on accordingly for best taste.
** “Chane Dali- Barik Lapsi Usli (Bengal Gram dal- Bansi Rava Upma)” with aromatic taste of fresh coconut and ginger is done and ready to be served. You can serve it hot with a little bit of lemon pickle/ limbiya nonche or any chutney/ raita of your choice too. However, in my home, we love it served simple with pickle/ nonche and plain curds/ dahi and it tastes awesome, you may try your own combinations.
** Note : Use proper judgment while adding hot water according to measurements of chana dal and lapsi, we want it cooked well but not mush ie too soft or over cooked. The above mentioned measurements have given me perfect results.
** This is a perfect dish on days of fasting/ upvas or whenever you want to go light on food. It is neither too heavy on your stomach or too light and goes perfectly well served with curds. In all I would say a very healthy meal and in case for any reason you do not want to use chana dal then you can replace it with moong dal too.
** Sharing below link to “Moong dal- Rice Usli” my amma’s recipe, which is unlike khichidi is not soft but nevertheless very tasty, try it, I am sure your family will love the same. Also sharing a common links to all “Usli” and “khichidi” recipes shared in blog, which you can browse through in leisure and try out too …
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Thanks.