Chennangi Kalina Usali

This is a recipe using whole Masoor Dal.  This easy to make and extremely nutritious dish is from North Karnataka.

Time Required: 20 Minutes + Sprouting time

Chennangi Kalina Usali

Ingredients:
2 Cups Sprouted Chennangi Kalu / Saboot Masoor / Whole Red Lentils
1tsp Chili Powder
2tbsp Grated Jaggery
2tsp Oil
1tsp Mustard Seeds
Few Curry Leaves
2 Green Chilies, Slit
Juice of 1 Lemon
2 Sprigs Coriander Leaves, Chopped finely
½ Cup Fresh Grated Coconut
Salt to taste

Masoor Usali

Method:
Cook sprouted Chennangi Kalu with Chili Powder, Jaggery and Salt in the pressure cooker. Drain out the water. Heat Oil and add Mustard Seeds and when they splutter add Curry Leaves and Green Chilies. Add the cooked Chennangi and mix well. Add Lemon, Coconut and Coriander leaves and mix well. Serve with your choice of Indian bread.

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