Kadalebele Usili Recipe
An Outlook On Kadalebele Recipe
Make this delicious kadalebele usili recipe from the Indian cuisine for festive reasons and special occasions.
Kadalebele Usili is a quintessential dish from the Udipi Cuisine which is known for its deliciousness and nutritive properties. It is made of chana dal or Bengal Gram and it is famous in every region of Karnataka. It is a protein packed fiber rich snack that gives you instant energy. Usually Kadalabele Usili is prepared for offerings to God for festivals and special occasions as it is a simple quick fix recipe that can be prepared within minutes at home. It also tastes delicious with its alluring flavour and its rich attractive color is enhanced when it is tempered with Indian spices and coconut strands.
The key ingredient of Kadalabele Usili is Chana dal and it has an umpteen number of health benefits and that is why it is one of the main staples in the Indian pantry. Lots of chana dal based dishes are prepared in the day today routine menu and this Kadalebele Usili is one of the popular dishes in the country and each region has its own version of making it. It is good for the building up of bones, teeth and muscles and it boosts the immunity in the body. It is good for the heart and the Folate present in chana dal helps in preventing the body against several diseases like dementia, stroke and depression. As chana dal is rich in calcium, the regular intake of this dal improves the bone density and aids in preventing the onset of osteoporosis in the body. Moreover, its rich fiber content helps in weight loss and it also has anti inflammatory properties. Our ancestors have been so brilliant in incorporating such nutritious foods in their day today life by making varieties of dishes and they also have ardently passed on the recipes to generations in the name of rituals and practices. Kadalebele Usili is one such traditional recipe and here I have given you the method of preparing it in an easy way.
To make Kadalebele Usili the chana dal is soaked well before cooking and this softens the dal when it is boiled. You have three methods to boil the chana dal and here I have explained all the three methods briefly.
To Pressure Cook :
After washing and soaking the chana dal for about twenty minutes, just drop the dal in a vessel and add sufficient water to immerse the dal and place it inside a pressure cooker and cook for four to five whistles (rather than the regular three whistles) to get it soft and well-cooked.
To Cook In Electric Rice Cooker :
Just drop the soaked chana dal directly into the rice cooker and add water in the ratio of 1:3 with a little salt in it and plug it on. It will automatically change into warm mode once it is cooked up.
To Cook in a Wok :
Add the soaked chana dal into the wok and add two and a half cups of water and keep it in the stove in medium flame and close it with a lid. Approximately after fifteen minutes just open the lid and fish out one or two dal from the wok and crush it with your fingers. If it is soft and well cooked turn off the stove and in case if it is a little hard, let it remain for five more minutes.
These are the three common and easy methods that is practiced generally and they are simple and can be done quickly.
Ingredients Required To Make Kadalebele Usili Recipe
How To Make Kadalebele Usili Recipe
Take a cup of chana dal and wash it twice in tap water and soak it for a while in a vessel with two cups of fresh water and let it remain for a minimum of about twenty minutes approximately.
After some time, place the vessel inside a pressure cooker and pop the lid on and let it cook until four to five whistles.
After it cools down, just open the lid and take out the boiled chana dal and strain the excess water from it.
Place a pan in the stove, and let it remain in low medium flame.
Tip in a tablespoon of sesame oil and when it is heated, just toss over some mustard seeds into it.
When it starts to splutter just add a teaspoon of broken urad dal to it.
Immediately, throw in two roughly torn dried red chilies and stir.
Sprinkle a little asafoetida powder and finally toss over some fresh green curry leaves and let it sizzle too.
After the tempering is over, just add the boiled chana dal into the pan with the required amount of salt.
Combine all the ingredients well and pop the lid on for a while.
Just after two minutes, open the lid and sprinkle some grated coconut and garnish with finely chopped lush green coriander leaves.
Finally, squeeze a little lemon with a nice stir.
Transfer it to serving bowls and serve it hot with a puran boli or a mysorepak.
Tips & Tricks To Make Kadalebele Usili Recipe :
- Soak the chana dal in hot or lukewram water to get it softer.
- You can also use green chilies instead of red ones.
- If you want you can add a half a teaspoon of jeera seeds while tempering and it is optional.
- Instead of asafoetida, you can also add solid asafoetida as it is more effective in dealing with gastric issues. You can soak a bit of solid asafoetida and soak it in two tablespoons of water and sprinkle the water while tempering the Kadalebele Usili.
Ingredients
Directions
Take a cup of chana dal and wash it twice in tap water and soak it for a while in a vessel with two cups of fresh water and let it remain for a minimum of about twenty minutes approximately.
After some time, place the vessel inside a pressure cooker and pop the lid on and let it cook until four to five whistles.
After it cools down, just open the lid and take out the boiled chana dal and strain the excess water from it.
Place a pan in the stove, and let it remain in low medium flame.
Tip in a tablespoon of sesame oil and when it is heated, just toss over some mustard seeds into it.
When it starts to splutter just add a teaspoon of broken urad dal to it.
Immediately, throw in two roughly torn dried red chilies and stir.
Sprinkle a little asafoetida powder and finally toss over some fresh green curry leaves and let it sizzle too.
After the tempering is over, just add the boiled chana dal into the pan with the required amount of salt.
Combine all the ingredients well and pop the lid on for a while.
Just after two minutes, open the lid and sprinkle some grated coconut and garnish with finely chopped lush green coriander leaves.
Finally, squeeze a little lemon with a nice stir.
Transfer it to serving bowls and serve it hot with a puran boli or a mysorepak.
