Chanyachi Usal ~ Maharashtrian Style Bengal Gram/Chana Curry

Bengal Gram is known as Chana or Harbhara. They are available in black, brown and they are green colors and great source of protein.

We make chanyachi/harbharyachi usal or chanyachi bhaji specially on Friday in our holy month 'Shravan'. It tastes very delicious.

This is our kokani method of making 'Chanyachi Usal'. Actually, Usal is a Maharashtrian dry curry recipe using sprouted pulses only. In Konkan, we called it 'Chanyachi Rassa Bhaji' because we keep some gravy for this curry. But rest of Maharashtra, all pulses curry known as 'Usal'. 

Ingredients:

• Bengal gram (chana)- 1 cup
• Onion, finely chopped- 1 cup
• Bay leaves (tej patta)- 2
• Homemade mix masala or malwani masala- 3 tsp (or 2 tsp chili powder + 2 tsp goda masala)
• Turmeric powder- ½ tsp
• Asafetida (hing)- ½ tsp
• Garam masala- 1 tsp
• Ginger~garlic paste- 1 tbsp
• Roasted coconut paste- 2-3 tbsp 
• Salt- to taste
• Oil- 4 tbsp
• Fresh coriander, finely chopped- a handful

Method:

• Wash and soak the chana for 6 to 8 hours or overnight. Wash and drain. 
  
• Heat oil in a small pressure cooker. Add bay leaves, onion & sauté till it turn golden brown. 
• Add hing, turmeric powder, mix masala and sauté for a while. 
• Add ginger-garlic paste and sauté for a while. 
• Add coconut paste and sauté till oil come out from masala.
• Add soaked chana, garam masala, some chopped coriander, salt and about 1 cup+ water. Mix well.
• Close the pressure cooker with its lid and pressure cook to 4-5 whistles. Open cooker only after it releases pressure completely. 
• Garnish with coriander. 
• Serve hot with rice roti/bhakari or chapati or Amaboli or dal-rice.

Tip: You may increase the water quantity ratio to make some extra gravy. Adjust the masala/spices, coconut paste and salt according to this.