Chana Usli with Carrots & Zucchini..

Well, this dish was just born out of nowhere. All three of us love Uslis/Stir-fries with beans, legumes and I just when making the regular Chana Usli, I thought why not add in some carrots and zucchini to get the juicy factor in it and not let it be dry, since I was out of coconut. Tasted good I thought, and the addition of these veggies kept it moist and juicy. So here goes..

Ingredients

Black Chickpeas/Kala Chana - 1 cup, soaked overnite or in hot water for atleast 2 hrs.
Carrot, grated - 1 cup
Zucchini, grated - 1 cup

Mustard seeds - 1 tsp
Jeera/cumin seeds - 1 tsp

Green Chillies, slit lengthwise - 2 or 3
Hing/Asafoetida - a pinch
Curry leaves - 4-5
Juice of half lemon or more.
Salt - to taste

Cilantro, chopped - to garnish

- Pressure cook the chickpeas with salt and little water for 1 whistle or until cooked. Keep aside till pressure subsides from the cooker.

- Heat oil in a pan, add the mustard seeds and once they crackle, add the cumin seeds, hing, green chillies, and curry leaves.

- Then add in the chana with very little water, let it cook it the water evaporates.

- Add in the grated zucchini and carrot, mix well, switch off the flame, and cover the pan and keep for about 5 mins.

- Pour in the lemon juice and garnish with chopped cilantro and serve hot as a side with rice and curry or just as an evening snack.

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