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Jackfruit seed chickpea usli
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Jackfruit seed chickpeas sundal

Jackfruit seed chickpea sundal or Halasina beeja kadale kalu usli is an easy healthy vegetarian salad recipe. Its coconut based Indian snack. This salad is simple and quick summer recipe. Its vegan dairy free dish. An authentic south Indian side dish made with a twist by adding cooked jackfruit seeds.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Cuisine: Indian, karnataka
Keyword: Halasina beeja, Healthy, jackfruit, jackfruit seeds, Salad, Sundal, Vegan
Servings: 4 people
Author: Pavithra M Adiga

Equipment

  • frying pan
  • Mixer grinder or blender

Ingredients

For grinding:

For seasoning:

  • 1 tbsp Coconut Oil
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 5 to 6 no Curry leaves
  • Salt as per taste
  • ¼ tsp Turmeric powder
  • 2 tsp Lemon juice

Instructions

Preparations:

    Soaking black chickpeas

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

    Cooking 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.

    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.

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    Notes

    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.
     
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