Chana (chickpeas) Usli and masala pova (pova pachodi).

Recipe Type: Indian ( Konkani)                                   Yield : 4
Preparation Time: 5 mins + 7 hours (for soaking )       Cook time: 30 mins

Ingredients:

For Kabuli chana Usli:
2 Cups of Kabuli chana ( Garbanzo beans or chickpeas)
1 Tbsp Grated coconut
1 Tsp of mustard seeds
1 Tsp of asafoetida powder
2 Byadagi chilies
4 Curry leaves
2 Tsp of salt


For Masala Pova:

3 Cups of flattened rice
1/4 Cup of grated coconut
3 Tsp of sugar
1 Tsp of salt
2 Byadagi chilies
3 Tsp of coriander seeds


Method:

For Chana Usli:

1. In a pressure cooker add 2 cups of soaked kabuli chana, 4 cups of water and 1tsp of salt.
2. Switch off the gas after 5 whistles.

3. Heat a pan. Add 2 spoons of oil, mustard seeds, byadagi chilies, asafoetida and curry leaves for tempering.

4. Now add cooked Kabuli chana and salt. Cook for 3 mins. Add grated coconut  and  sugar. mix well.

For Masala Pova:

  1. In a mixer jar add byadagi chilies, coriander seeds, grated coconut, salt and sugar. Coarsely grind it.
2. In a bowl add ground masala, flattened rice. Mix well.