HomeSAARU/ RASAM KADALEBELE USLI/CHANA DAL/SPLIT BENGAL GRAM SALAD
15 October, 2018

KADALEBELE USLI/CHANA DAL/SPLIT BENGAL GRAM SALAD

Posted in : SAARU/ RASAM, SALAD| PALYA| SOOKHA SUBJI| USLI on by : Divya Suresh

Extremely delicious, fiber rich, includes high protein, healthy salad/Usli using split bengal gram/Kadalebele, which is made during festivals, that too specially during navaratri/dasara/bombehabba. My mom used make it on Sunday evenings as tea time snack or on other days as an after school snack. This can also be prepared as an accompaniment with tili saaru/Plain rasam, which we can prepare using the strained water in which the lentil has been cooked (below I have posted the pic of the same as well). It is very easy to prepare using very few ingredients and tastes yummy when made little more spicy.   This salad/usli is one of my favorite. The below mentioned quantity of ingredients is enough to serve 3 to 4 persons.

 

You can also check the recipe of  split green gram/hesarubele uppittu/usli , sabbakki hesarubele uppittu here on my blog.

 

Ingredients : the measuring cup used is of 240 ml

  • Kadalebele/split bengal gram/chana dal – 1 cup
  • Water – 4 cups
  • Grated fresh coconut – 1/2 to 3/4 cup
  • Salt – to taste

For tempering :

  • Oil – 1/2 tbsp
  • Mustard seeds – 3/4 tsp
  • Green chilli – 1&1/2 tbsp (adjust)
  • Curry leaves – 2 strings
  • Coriander leaves – 2 tbsp
  • Hing – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Juice of 1 lemon

 

PROCEDURE :

  • Pressure cook the lentil using 4 cups of water, till 4 whistles, when pressure releases, pass it through the strainer and collect the strained water in a vessel

 

  • Heat oil in a pan, add in all the ingredients listed below the heading ‘for tempering’, except lemon juice and saute well

 

  • Now add in cooked lentil, coconut and salt and stir well for a minute or so, then remove from the heat

 

  • Put lemon juice and mix well again and serve hot

 

 

HOW TO MAKE SAARU/RASAM :

  • For 2 cups of strained lentil water, put 1 medium sized ground tomato, 3/4 tbsp saarina pudi/rasam powder, 1/4 tsp turmeric powder, 1 tbsp tamarind juice, a small piece of jaggery, salt to taste (1 tsp) and boil well
  • Prepare the tempering using 1 tsp ghee, 1/2 tsp mustard seeds, few curry leaves and 1/8 tsp of hing
  • Pour it on the prepared saaru/rasam, (you can also add 2 tbsp of grated fresh coconut) mix well and serve with hot steaming rice