Chana usal is a hearty, spicy, flavourful and delicious Maharashtrian classic! It's a total crowd pleaser. Imagine tender chickpeas simmered in a rich, aromatic curry with just the right amount of spice to keep things exciting. Whether it's a cozy dinner or a festive treat, chana usal is the dish that brings warmth and comfort to your plate. A traditional chana usal recipe starts with boiled chickpeas (kabuli or kala chana your pick!), which are the star of this dish. The magic happens in the masala base think saut ed onions, tomatoes, and a blend of earthy spices like turmeric, cumin, coriander, and garam masala. Add some goda masala for a quick and authentic kick. Simmer it all together with a touch of tamarind or lemon juice for a tangy twist that balances the flavors beautifully. Sprinkle some coriander, crunchy sev and just a bit of lemon juice on top. There you go! The perfect bowl of chana usal that's bold, vibrant and tasty! Pair it with pav, steamed rice, or rotis for the ultimate comfort meal. What makes chana usal a total winner? It's wholesome, packed with protein, and brimming with flavors that'll keep you coming back for more. Quick to make, easy to customize, and endlessly satisfying, this chana usal recipe is one you'll want to bookmark. Ready to spice up your meal game? Let's get cooking!

• 200 gms chana
• 100 gms onion
• 1 ginger
• 5-6 garlic cloves
• 1/4 tbsp garam masala
• 1 tsp coriander powder
• Turmeric powder
• 1 tbsp oil
• Coriander leaves
• Chilli powder
• Salt

• Chana usal, a dish that's wholesome, flavorful, and packed with a spice kick that's perfect for every mood. This chana usal recipe is all about bold flavors and easy steps, so let's get cooking!
• Start with 200 grams of overnight-soaked chana, drain them, and pressure cook until they're tender but not mushy—because texture is everything.
• While the chana cooks, make a smooth paste by grinding 100 grams of onions, a small piece of ginger, and 5-6 garlic cloves, creating the aromatic base for your usal.
• Heat 1 tablespoon of oil in a pan over medium heat and saut the onion-ginger-garlic paste until it turns golden and fragrant, the kind of aroma that makes everyone wander into the kitchen asking, “What's cooking?”
• Stir in ¼ teaspoon of garam masala, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of chili powder, letting the spices toast for a few seconds to unlock their full flavors.
• Add the cooked chana to the pan and mix well, coating each piece in the spiced mixture.
• Pour in about 1/2 cup of water or more, depending on how thick or soupy you like your usal, and let it simmer for 5-7 minutes, allowing the flavors to mingle and deepen.
• Season with salt to taste and give it a final stir before removing from the heat.
• Garnish your chana usal with finely chopped coriander leaves for that pop of freshness and serve it hot with pav, roti, or steamed rice.
• This recipe of chana usal is a total winner for when you're craving something hearty, healthy, and deliciously spicy, making it the perfect addition to your comfort food lineup.