Make this delicious kadalebele usili recipe from the Indian cuisine for festive reasons and special occasions.
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.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.