Sunday, 9 March 2014

HARBARA USAL / GREEN CHICKPEAS USAL (ओला हरबरा उसळ)



HARBARA USAL / GREEN CHICKPEAS USAL (ओला हरबरा उसळ)

INGREDIENTS

Ola Harbara or solé / fresh green whole chickpeas (shelled)
1 cup
Ginger
1 inch piece
Fresh scraped coconut + for garnish       
2 tbsp + 1 tsp
Green chillies
4 nos
Jeera pdr / cumin pdr
½ tsp
Dhania pdr / coriander pdr
½ tsp
Grated and roasted dry coconut crumbled
1 tbsp
Jaggery grated (optional)
1 tsp
Amchoor pdr or lime juice
¼ tsp OR ½ tbsp
Salt
T.T.
water
1 cup
Coriander leaves for garnish
1 sprig
TADKA
Oil
1 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp

METHOD:

1.       Shell the green chickpeas. Wash and pressure cook till tender.


2.       Grind together to a smooth paste ginger, coconut and green chillies.

3.       Heat oil, add in the rai, when it crackles add in the jeera, Heeng and haldi.

4.       Put in the prepared paste and fry a little till the oil starts to separate out.


5.       Now put in the chickpeas along with its juices and all the masalas except salt and jaggery.

6.       Bring to a boil and simmer. Check that the chickpeas are thoroughly cooked and soft. When you are sure about it then add in the salt and jaggery. If you find the gravy too watery then cook and reduce the juices before adding salt and jaggery.


7.       Switch off the flame and finally add lime juice. The consistency should be a little saucy. When served in a plate the water or juices in it should not run about the plate but should remain around the usal.

8.       Garnish with the remaining coconut and coriander leaves and serve with hot chapattis or even rice.





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