Kala Channa Rasam( Brown Chickpea Rasam)

Kala Channa/Kadle Rasam 

Kala channa/ kadle rasam doesn't actually have any kala channa but is made from the water left over from boiling the kala channa/ brown kadle. When using the channa for a dry sabzi like Manoli kadle or usali, instead of throwing the water, you can make another dish out of it. Moreover, making dal/sambar as the gravy dish will make the meal too heavy with too much protein. The kala channa/ kadle rasam then becomes the perfect side dish for the meal.

Ingredients:

• Kala channa/kadle water: left over water after pressure cooking 
• Tomatoes:2-3 (pureed)
• Garlic: 3-4 (skinned and smashed)
• Rasam powder:2- 3tsp (according to taste)
• Turmeric: 1/4tsp
• Green chillies:1-2 slit in half
• Cilantro/coriander leaves- finely chopped
• Salt: to taste

Tempering:

•  Mustard seeds: 1tsp
• Cumin/jeers seeds: 1tsp
• Urad dal: 1/2 tsp
• Curry leaves: 8-10
• Hing/asafoetida:a pinch
• Oil: 1tsp

Method:

1. Heat the oil in a pan, then add the mustard seeds,cumin and urad dal. 
2. When the mustard seeds start to pop, add the hing, curry leaves, turmeric and the slit green chillies and smashed garlic and stir for a few seconds.
3. Add the tomato puree, the rasam powder and salt and stir or 5-6 minutes.
4. Add the kala channa water , salt and mix well.
5. Let it boil, then let it simmer for 5-6 minutes.
6. Garnish with chopped cilantro.
7. Serve the kala channa/ kadle rasam with rice and the Manoli kadle.

Collard Upkari (a Mangalorean style stir-fry)

Collard Upkari

"Upkari"(or stir-fry) is a very simple vegetarian dish which is a regular in most Mangalorean households. You can make 'upkari' with any vegetable (cabbage,beans,radish, string beans,etc) or with any green leafy vegetable. 'Upkari's' are traditionally made by adding the chopped vegetable/leaves to the tempering along with one or two slit green chillies and cooked till done. At the end, a garnish of freshly grated coconut(Mangalore is a coastal town and has an abundance of coconut trees,and hence the use of coconut in almost every dish) is added which gives it the characteristic flavor.
I've modified the recipe for the collard upkari by adding some chopped onions,some chopped ginger and a pinch of asafoetida(hing) as I like the flavor it adds to the dish.

Ingredients:

• Collard leaves: 1 bunch (chopped)
• Green chilly:1-2(slit length wise)
• Onion-1/2 medium (finely chopped) optional
• Ginger-1/2 inch (cut into long strips) optional
• Coconut: 1tbsp(freshly grated/frozen)
• Salt to taste

For the tempering:

• Oil: 1tsp
• Mustard seeds: 1tsp
• Urad dal: 1tsp
• Asafoetida/hing: a pinch(optional)
• Curry leaves: 3-4 (optional)

Method:

1. Heat the oil in a pan and add the mustard seeds and urad dal.
2. When the mustard starts to pop, add the asafoetida and the curry leaves.
3. Add the chopped ginger,slit green chillies and onions and saute till the onions turn translucent.
4. Add the chopped collard (or any of the other vegetables/green leafy vegetables) and stir-fry for 10mins.
5. Then add a little water, salt to taste and cover and cook till done.
6. Garnish the collard upkari with the coconut scrapings. Serve hot with a dash of lime (goes well with dal and rice).

Note: You can add 1/2 cup of split moong(wash and soak for 15 mins-add at step 5 with the water) or cooked pulses(kabuli channa) to add some protein to the dish.

Q. Which is your favorite recipe with greens?