Kadalekalu Usli/ Sauteed Chickpeas

Vinayaka Chaturti or colloquially called Ganapathy Habba in my hometown used to be a so much fun. We kids would have a small Pandal in our street, and almost every street would have its own Ganesha complete with stereos blazing ‘Gajamukhane ganapatiye ninage vandane…’ In fact for me it is no Ganesha habba with out hearing all the songs on this particular tape. This time around I almost spent half an hour trying to search for the album and finally did manage to get it on Kannadaudio. Sometimes, it is the smells, sounds and sights that make festivities so much fun.
We lived in my home town Madhugiri for a couple of years when my father was posted there on request. Both my grand parents lived there, next to each other. Though they had some problems between themselves, it was a big happy family with both my paternal and maternal cousins around. My maternal cousin was pretty enterprising. He was the leader of all the kids on the street. He always had grand plans for Ganesha festivals. He would collect money for the show from far off places and get a big Ganesha to beat all most all Ganeshas in our area!! Of course Ganesha Pandal means pooja twice a day with the distribution of Prasad. As a good will gesture, my grandmother would chip in for the Prasad on one of the days. Other neighbours would take turns too. This Usuli would be one popular Prasada. And I have grown to associate Ganesha Habba with this Usuli. So it is a must for me. I absolutely love it and I can have it as a breakfast rather than an accompaniment.




We will need,
Black Channa/ Chickpeas 1 cup soaked over night
Oil 1 tbsp
Mustard seeds ¼ tsp
Hing a dash
Curry leaves 8-10
Green Chillies 3-4 minced (according to taste)
Coconut 3 tbsp grated
Lemon juice 1 tbsp (according to taste)
Fresh Coriander a handful chopped
Turmeric a generous pinch
Salt to taste

Method:

• Combine the soaked Channa with salt and turmeric in a pressure cooker. Cook till done about 3-4 whistle. Set it aside to cool.
• Once cool, drain and save the stock to make Rasam or soups.
• Heat oil in a pan, throw in the mustard seeds, hing, curry leaves followed by the chillies and coconut. Stir and cook for a few minutes. Throw in a small pinch of turmeric if desired.
• Throw in the cooked drained Channa. Adjust the lemon juice and chopped coriander. Take it off the heat and serve warm or at room temperature.
  
  This also goes out to MLLA 15 started by Susan