Kadle Bajeel
a combination of sweet and spicy poha served with spiced chanas
Servings 4
Ingredients
For the spice mix
- ½ tsp coconut oil
- 5 dry red chillies
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- few curry leaves
- ¼ tsp turmeric powder
For the Bajeel/Poha
- 1 ½ cups of thin flattened rice/ poha
- ¾ cup fresh, grated coconut
- 2 tbsp grated jaggery
- a pinch of salt
- 3 spoons of spice mix
- 2 tsp chopped onions
For Chana Upkari
- ½ cup black chana
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp udad dal
- 1 dry red chilli
- few curry leaves
- 1 tbsp chopped onions
- salt as per taste
- 2 tsp spice mix
- 2 tbsp fresh, grated coconut
Instructions
For the spice mix
- Heat ½ tsp coconut oil in a a pan.
- Add dry red chillies, coriander seeds and cumin seeds.
- Saute for few seconds.
- Add curry leaves and saute till the spices turn aromatic.
- Allow the roasted spices to cool completely.
- Transfer the spices to a mixer jar.
- Add turmeric powder.
- Blend to a fine powder.
- Store this spice mix in an airtight container and use as and when required.
For the Kadle (chana upkari)
- Wash and soak chanas in water for 6 to 7 hours.
- Pressure cook the chanas with salt for 4 to 5 whistles.
- The chanas should cook well and turn soft.
- Keep the boiled chanas aside.
- Heat coconut oil in a pan.
- Add mustard seeds, udad dal, red chilly, curry leaves and saute for few seconds.
- Add chopped onions, salt and saute till the onions turn soft.
- Add boiled chanas and spice mix.
- Mix well and cook for 2 minutes.
- Finally add the grated fresh coconut and mix.
- Keep this aside.
For the Bajeel (Poha)
- In a mixing bowl, add grated coconut, grated jaggery, a pinch of salt, spice mix and chopped onions.
- Mix well using your hands.
- Add the poha and mix gently.
- Poha should be coated well with the coconut jaggery mixture.
- For serving kadle bajeel, add the chana upkari and poha in a plate.
- Serve hot with tea or coffee.