Usli is a simple dish which uses either pulse like chana,mung etc or dals like mungdal, chanadal. My co-blogger friends have already shared a few versions of uslis in blog ..We also prepare usli using poha or leftover idlies. Basically usli is like stir fry using minimum ingredients in the seasoning. Usli is also a dish which is prepared and distributed at temples after a special pooja .Today sharing usli using chana dal which is easy to prepare and very filling too.
- A cup of chana dal
- A tsp of mustard seeds
- A pinch of hing
- A sprig of curry leaves
- 1-2 green chillies
- 2 red chillies broken
- A tbsp of coconut
- Salt to taste
- Oil as required
- Wash the dal well and soak it minimum for 30 to 60 minutes.
- Pressure cook it for 2-3 whistles taking care to see that the dal is firm in shape but has cooked well and not mushy.
- Drain the water in which it has been cooked retaining some moisture.
- Heal oil in a pan and add the mustard seeds,when they splutter add curry leaves,hing,and both the chillies
- Now add the cooked dal along with a bit of the water retained and mix well.
- Add salt , coconut and give a mix.
- Simmer for few minutes and switch off.
A tasty, healthy and filling usli is ready to be served as an evening snack or for morning breakfast.
- Chana dal takes a long time to cook so minimum soaking is required but if you prefer to pressure cook directly you may require to cook it for a little longer time.
- Be careful while pressure cooking as the chanadal must not be mushy and retain its shape and at the same time should not be raw as well.
- I have used coconut oil but you can use any oil as per your preference.
- The water used for cooking which has been drained can be used to make delicious saaru..the recipe of which can be found in our archives..so do not waste it as it has lots of nutrients.