Kadle Usli
- 55 min
- medium
- Serves 4
Kadle usli is a Karnataka snack of black chickpeas tossed with onion, green chilli, coconut and lemon. Medium-spicy, serves 4, about 55 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Vinayagar Chaturthi, Navaratri & Ayudha Pooja, Navaratri, Ayudha Puja
Ingredients
Water, For Soaking750 ml
Black Chickpeas, Soaked200 grams
Salt1½ tsp
Oil2 tbsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Dry Red Chilli2 grams
Curry leaves2 grams
Asafoetida0.5 grams
Onion, Finely Chopped1
Green Chilli, Chopped10 grams
Turmeric Powder0.75 grams
Coconut (Grated), Grated45 grams
Coriander Leaves, Chopped10 grams
Lemon Juice1 tbsp
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 301kcal | 1204kcal |
| Protein | 11g | 43g |
| Carbohydrate | 39g | 155g |
| Fat | 15g | 58g |
| Fibre | 15g | 59g |
| Sugar | 3.6g | 14g |
Method
Rinse the black chickpeas twice and soak them in the water for 8 hours or overnight. Before cooking, finely chop the onion, green chilli and coriander leaves, grate the coconut, break the dry red chillies and rinse the curry leaves.
Drain the soaked chickpeas and add them to a pressure cooker with the fresh water and 1 tsp salt. Pressure cook on medium flame for 5 whistles, about 15 minutes, then let the pressure release naturally for 10 minutes. Drain any water left; the chickpeas should be soft when pressed but still hold their shape.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and let them crackle for 30 seconds. Add the urad dal, dry red chilli, curry leaves and asafoetida, and fry for 1 minute until the dal turns light golden.
Add the onion and green chilli. Fry on medium flame for 4 to 5 minutes until the onion turns soft and lightly golden.
Add the turmeric powder, cooked chickpeas and remaining 1/2 tsp salt. Mix well and cook on medium flame for 5 minutes until the extra moisture dries and the chickpeas are coated with the tempering.
Add the grated coconut and cook on low flame for 2 minutes until it is heated through and the mixture is dry. Switch off the flame and mix in the coriander leaves and lemon juice. Serve warm.
Before you start
- How long does Kadle Usli take?
- 55 minutes from start to finish. That is 15 minutes of preparation and 40 minutes of cooking.
- How many people does Kadle Usli serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kadle Usli vegetarian?
- Yes. No meat, no fish and no egg.
- Is Kadle Usli spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kadle Usli?
- 200 grams Black Chickpeas, 2 grams Dry Red Chilli, 2 grams Curry leaves, 0.5 grams Asafoetida, 10 grams Green Chilli, 0.75 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Kadle Usli?
- Yes, this one is cooked under pressure.
- How many calories are in Kadle Usli?
- About 301 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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