Jackfruit seed chickpea sundal | Halasina beeja usli

Jackfruit seed chickpea sundal / Halasina beeja kadale kalu usli is a South Indian style healthy snack recipe. Spicy Kadle kalu halasina beeja usli recipe with step-by-step pictures and a video.

Healthy and filling breakfast recipe using protein rich ingredients. This is the recipe to go for using jackfruit seeds.

Quick and tasty side dish made mainly from black chickpeas, jackfruit seed, fresh coconut, coriander leaves, mustard seeds.

One of my favourite recipes to make during summertime is using jackfruit seeds in daily cooking. If you have never had jackfruit seeds. You need to try this simple summer salad recipe.

I have made a quick video on kadale kalu halasina beeja usli. We call this as usli or salad when the lentils are cooked and flavoured with masala.

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Check a quick video of how to make Jackfruit seed chickpea sundal in the recipe card and try this in your kitchen. If you have enjoyed the video do subscribe to Dice n Cook Youtube channel for more food videos.

If you are looking for more jackfruit seed dishes then do check out below recipes

Jackfruit seed chutney

Jackfruit seed crackers

Vegan Mangalore cucumber jackfruit seed gassi

Baked Jackfruit seed crackers

About this recipe

Usli or sundal is a traditionally coconut-based stir fry prepared with various legumes and lentils. This is made with two protein rich super foods that is jackfruit seed and chickpea.

It is a commonly served as naivedya or prasadam during religious ceremony and festivals in most part of Karnataka. It is coconut based dry stir fry.

To make any sundal or usli, lentils or legumes are presoaked in water and cooked until tender. Later they are seasoned with oil or ghee.

Kadale kalu usli with halasina beeja is midly spiced with green chilies and ginger.

Jackfruit seeds are fiber rich seeds, helps in gut health, rich source of iron and protein, also boosts immunity with Vitamin C. So instead of throwing them, we should include these in our diet during the season.

Jackfruit seeds can be roasted or boiled, pressure cooked before using it in Indian cooking.

The next important ingredient is Chickpea, Kadale kalu or black chana, kala chana are small legumes brown in colour and used in making curries, snacks and stir fries.

This sundal or usli is low fat, tummy filling and high in protein, so makes a after school snack for kids.

Serve it for breakfast, lunch boxes or healthy evening snack or as side dish for lunch. Spicy kadale usli recipe with jackfruit seed is a perfect prasada recipe for Ganesh Chaturthi, .

If you are looking for filling evening snack during jackfruit season, this is something you should look for. The only time it takes is soaking.

Why you will like this jackfruit seed chickpea sundal

It is easy to prepare, healthy and protein rich

Simple easy way to use jackfruit seed

Summer salad recipe

It’s a no onion no garlic sundal

Fibre rich plant-based diet

This is sundal recipe without onion.

Vegan and dairy free salad recipe

Equipment

Mixer grinder

Frying pan

Ingredients notes

Coconut gratings – You can use fresh coconut or frozen coconut that is used in many Indian recipes.

Herbs – Cilantro or coriander leaves adds lovely aroma and flavor to usli. Nicely roasted curry leaves add great flavour to the seasoning.

Green chilies – Green or red chilies work for this recipe. Fresh spicy green chilies are used for spiciness and adjusted accordingly.

Spices – Cumin and asafoetida are added for flavouring the sundal. Mustard seeds and urad dal is used for seasoning.

Black chickpeas or Black chana or kadale kalu – I have used dried black chickpeas, overnight soaked kadale kalu or black chana are taken for seasoning. I have pressure cooked them on stovetop.

Jackfruit seeds – Fresh jackfruit seeds harvested from fruit were dried for 2 to 3 days and white skin was removed by crushing. I have chopped them into equal sized cubes. These were further pressure cooked before using them in salads.

Coconut oil – Any flavourful oil can be used. I have used coconut oil gives an authentic taste of coastal Karnataka.

Turmeric powder – Fresh homemade turmeric powder was used while seasoning the sundal.

Lemon juice – Freshly squeezed lemon juice is used and it helps balance the spiciness of sundal in this recipe.

How to make Jackfruit seed chickpea sundal

Preparations:

Soaking black chickpeas

In a bowl add black chickpeas and pour in water. Soak well in water overnight.

Cooking the chickpeas

Next day, cook soaked black chickpeas with little salt and water in the pressure cooker. (We can adjust salt later while making usli). Cook until soft, later remove from flame and release steam slowly to remove the cooker lid.

Keep cooked chickpeas ready for later use. In open vessel, while cooking add water enough to cook the chickpeas. If little water is added, chana doesn’t cook properly

Chickpeas can also be cooked in instant pot, you can follow the instructions in this blog post of cooking white kabuli chana

Cooking jackfruit seeds

Remove the outer white skin of jackfruit seeds by crushing with a stone crusher. Chop or crush the seeds and pressure cook with little water until they become soft. I have pressure cooked for 5 to 6 whistles. After pressure releases naturally, remove the lid. Keep the cooked jackfruit seeds until use.

Preparing the usli or sundal masala

For masala we must grind together the following

Using a high speed mixer grinder, fresh coconut gratings, coriander leaves, ginger pieces, green chilies, cumin and asafoetida should be ground into fine paste.

Make a thick paste and keep aside until we make seasoning.

Usli or sundal seasoning

Heat coconut oil in a fry pan and add mustard seeds. Saute them well.

Next add in urad dal, curry leaves, fry them on medium heat until crisp.

Add the ground sundal masala to the seasoning, fry on low heat. Frying coconut masala for 3 to 4 minutes removes raw smell. ‘

Add turmeric and salt as per taste.

Mix, add cooked chickpeas and jackfruit seeds.

Mix everything and add freshly squeezed lemon juice.

Combine everything well to get a perfect high protein jackfruit seed chickpeas sundal.

Serving suggestions

Serve this warm as a starter, side dish with meal or as evening snack. This sundal can be served with dosa or puri.

As a main dish, jackfruit seed chickpea sundal is filling and satisfying meal on its own.

Storage suggestions

Do not store the usli or sundal for many hours in the refrigerator.

For best flavour and taste, serve the usli or sundal as soon as you make it.  

Expert tips to get perfect sundal

You can use canned chickpeas instead of dried ones. This way you can speed up the cooking process. Simply remove the chickpeas from soaked liquid and add them while making seasoning.

Black chickpeas can be replaced with other edible legumes and used along with jackfruit seeds to make a variety of sundal.

Taste depends on the healthy fresh jackfruit seeds and if sprouted or old they become bitter after its cooked. So, use fresh jackfruit seeds.

Adjust the quantity of green chilies as per the spice level of preference.

Black chana and jackfruit seeds should not be overcooked and become mushy. Instead, they should be soft and chewable with little moisture in them. This prevents them becoming dry after making usli.

Recipe variations

This jackfruit seed usli can also be made with green moong, Kabul kadale, peanuts, black eyed cowpeas, split bengal gram.

Instead of asafoetida we can use finely chopped garlic pieces.

Red chilies or red chili powder can be used instead of green chilies.

Crushed black pepper can also be sprinkled at last before serving.

Finely chopped onion can also be added to make this usli.

Coriander powder or cumin powder along with chat masala can also be added. However traditionally they are not added.

We can add some crunchiness by introducing few toasted nuts like cashews or almonds, cooked peanuts.

Veggies like avocado, boiled beetroot or potato can be included in this sundal.

We can add uncooked raw mango pieces instead of lemon juice to give a tangy flavour to the sundal.

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Recipe Card

Frequently asked questions

How to make the recipe glutenfree?

To make this recipe glutenfree, please skip the hing or asafoetida while grinding masala.

Can this be refrigerated?

We cannot refrigerate for long time, for an hour it can be and later served by bringing it to room temperature. After mixing coconut masala and cooked jackfruit seed, chickpeas, they cannot be refrigerated for long.

Can we freeze this sundal?

Any sundal or usli tastes best when served fresh and frozen sundal when thawed releases water.

Can we do ghee seasoning?

Ghee can be added instead of coconut oil. Sundal tastes different from coconut oil seasoning.

Can we make jackfruit seed chickpea sundal ahead of time?

We can precook both chickpeas and jackfruit seeds separately and refrigerate for 3 to 4 hours. The coconut masala can be prepared and refrigerated for a day. Mix and do the seasoning just before serving this sundal.

Are jackfruit seeds suitable for vegetarians and vegans?

This is a great option for plant-based diets as they are rich source of fibre and proteins.

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