A simple side dish which loved by every one here. My mother- in- law used to prepare every Friday on my father- in- law's demand. I am preparing it for the first time after my MIL'S death, 3 years ago. Usually small chana is used for this upkari, because of the thickness of it's skin and better taste than kabuli chana. But here i used kabuli chana. Here is the recipe....
WHAT YOU NEED:
Chana - 1/2 cup
Dried red chilli - 4, broken
Grated coconut - 1 tbsp ( optional)
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Salt - to taste
HOW TO MAKE:
Soak chana with enough water overnight.
Pressure cook chana with a cup of water for 15 minutes.
Heat a small pan with a tsp oil.
Splutter mustard seeds, add broken red chillys and curry leaves. Stir.
Pour the seasoning over chana and add coconut gratings and salt and boil it again.
Serve Chana Upkari as a side dish.
S
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| CHANA UPKARI |
WHAT YOU NEED:
Chana - 1/2 cup
Dried red chilli - 4, broken
Grated coconut - 1 tbsp ( optional)
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Salt - to taste
 |
| KABULI CHANA UPKARI |
HOW TO MAKE:
Soak chana with enough water overnight.
Pressure cook chana with a cup of water for 15 minutes.
Heat a small pan with a tsp oil.
Splutter mustard seeds, add broken red chillys and curry leaves. Stir.
Pour the seasoning over chana and add coconut gratings and salt and boil it again.
Serve Chana Upkari as a side dish.
S
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