Harbhara Usal (Curry made using whole Bengal gram)

'Usal' or curry made using various lentils or pulses is an integral part of Maharashtrian cooking . The way it is prepared can vary in each household but more or less the ingredients are same. Can be served with chapati, poli (Indian flat bread) or steamed rice. Easy in its preparation but extremely delectable and nutritious and protein packed makes it a favourite in many homes. Sharing here my simple recipe to prepare the same .

INGREDIENTS:

Whole bengal gram (Brown chana or harbhara) Soaked overnight 1 Bowl 

Pinch of baking soda

Freshly grated coconut 2 Tbsp

Oil 2 tsp

mustard seeds 1/2 tsp

Hing powder (asafoetida)  1/2 tsp

Turmeric powder 1/2 tsp 

Ginger garlic paste 1 tsp

Onion 1 medium sized finely chopped

Maharashtrian Goda masala (Recipe coming soon) 1 tsp It is readily available in the market too.

Red chilli powder 1/2 tsp

Mutton masala (Any available brand) 1/2 tsp

Salt to taste

Pinch of sugar or little gur (jaggery)

Coriander leaves for garnishing 

METHOD :

1. Soak the Bengal gram or chana overnight.

2. Clean and add sufficient water. Add a pinch of baking soda (So it gets cooked properly)

3. In a pressure cooker, cook the bengal gram (Usually 2 whistles and 15 mins on low flame is enough.

4. In a kadai or wok, heat some oil.

5. When the oil is hot, add the mustard seeds, hing powder and turmeric powder.
6. Now add the ginger garlic paste n saute a little
7. Add the chopped onion and saute for a few mins till it turns translucent.
8. Add the red chilli powder, goda masala and mutton masala and saute for a min or two.
9. Add sugar or jagerry n salt and saute till oil separates.(This means the masalas have cooked)

10. Add freshly grated coconut and the cooked bengal gram and bring to a boil. 
11. Your usal is ready. Garnish with chopped coriander and serve hot with Poil or steamed rice.