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Showing posts with label KONDAKADALAI/CHICKPEA/GARBANZO RECIPES. Show all posts
Showing posts with label KONDAKADALAI/CHICKPEA/GARBANZO RECIPES. Show all posts

Friday, September 17, 2010

Channa/Chickpea/Garbanzo Pulao

I had soaked 2 cups of Channa for making Channa Masala, but didnt feel like making them stored in fridge, wanted to try something different. Just thought of this pulao. It was different my hubby and friends liked a lot.

Channa/Kondakadalai/Chickpea/Garbanzo - 2 cups
Rice - 2 cups(Normal or Basmati)
Channa Masala - 3-4 tspns(I used MTR)
Red Chilli powder - 1/2 tspn(As per your taste)
Haldi/Manjal/Turmeric powder - 1/2 tspn or little more for colour
Curry leaves - few
Oil - 2-3 tspns
Ghee - 1 tspn
Ginger Garlic Paste - 1/2 tspn(Optional)
Onion - 2 nos(Sliced thinly)
Tomato - 1no(chopped)
Spices - 1no each

Preparation Method
Wash and soak Channa overnite with sufficient water. If you wish you can make it sprouted too(I had little sprouted which I mixed here)
In a pressure cooker, add oil and ghee fry half the onions till brown and transfer it to a plate.
In the same pressure cooker, add spices and saute for a minute.
Add onions, ginger garlic and fry till transperant.
Add tomatoes and curry leaves saute till they are soft.
Add Channa Masala powder, turmeric and red chilli powder. Saute till the raw smell goes.
Now add Channa/Chickpea and saute for few mins.
Then add rice and saute once. Add enough water and salt.
Sprinkle a tspn of Kasoori Methi and mix.(Optional)
Close the lid and pressure cook for 2-3 whistles.

Channa Pulao is ready. Garnish with the fried onions.
Enjoy it as it is with papads or raitha.

Channa Pulao is going off to CWF-Chickpea by Nithu and Kiran along with Channa Masala.

Saturday, August 22, 2009

Happy Vinayaga(Ganesh) Chathurthi!!!

Wishing you all a very Happy Vinayagar (Ganesh) Chathurthi. This festival is very popular in India. Lord Ganesh is elephant faced Hindu God. In Karnataka its celebrated with Goddess Gowri mother of Lord Ganesh. Idol of Gowri on the previous day and puja is performed. They also do mangala Gowri vratham on every tuesday before this festival and invite ladies for kumkum. Its called Gowri-Ganesha Habba (Festival) in Karnataka.

Clay idol or coloured idol is kept at home and puja is performed offering prasadams like Kara Kozhakattai/Modakam(Urad dal and spices covered with Rice flour),Vella Kozhakattai(Jaggery and coconut stuffing covered with Rice flour), Sundal(Dish prepared with white or black skinned chickpea), fruits and flowers with decorations. The idol is immersed in water at the end of the day after performing the puja with curd rice and sundal.

Its celebrated very grand in Maharashtra, India. Idol is kept for a 1day or 5days or 11 days daily puja is performed by the Hindu Pandits and prasadams is distributed. Sometimes they will celebrate any day in the whole month too...
In Bangalore I have seen Big idols of Lord Ganesh is kept on streets competitions are conducted music orchestra is also performed. Children take Akshata(Rice mixed with turmeric and water or ghee) and visit as many houses to see different kinds of idols and puja. Also enjoy the prasadams.
Hope this festival gives good health, peace, wealth and prosperity to everyone.
I am sharing simple and quick recipe for Kondakadalai(Chickpea/Garbanzo) Sundal

Kondakadalai - 2 cups
Fresh grated coconut - 1 cup
Dry Red chilli - 2 nos (As per your taste)
Asafotida/Hing/Peringayam - a pinch
Oil - 2 tspns
Mustard - 1/2 tspn
Curry leaves - few
If you are using dry Kondakadalai, soak it overnite in water and boil with salt in pressure cooker next morning for about 4-5 whistles. If you soak it for longer hours (advisable) make sure its not over--cooked. Remove excess water and can drink as it is.
You can also use Kondakadalai available in Can which is preboiled and ready to use.
Heat a kadai, add oil mustard wait till it splutters. Then add curry leaves and Asafotida. Saute once.
Add dry red chilli and saute till its dark brown black in colour.
Now add cooked kondakadalai. Saute for few mins.
Turn Off the stove and add fresh grated coconut. Mix well.
Kondakadalai Sundal is ready. Its also done as prasadam for Navarathri too...


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