Usli is a side dish made of dry beans. I am using Kadale KaaLu here for Usli. This one is supposed to be Lord Ganesha's favorite (and my Dad's too!) and is served as a prasada in most of the temples in Karnataka. So, this ought to be one of my entries for RCI-Karnataka hosted by Asha.
Kadale KaaLu/Black Channa : about a cup
1/2 chopped Onion
Green Chillies: 3-4
Garlic: about 3-4 cloves
Ginger: a small piece
Grated Coconut: about 3 spoons
For Tempering: A little Oil, Mustard seeds, Curry Leaves and a pinch Asafoetida/Hing
Soak Kadale KaaLu in enough water for about 3-4 hours. Pressure cook the same soon after.
Drain water and keep aside.
Heat a little oil in a pan. Add in mustard seeds, curry leaves and a pinch of hing. After the mustard seeds sputter, add in chopped green chillies and onions. Also add in diced ginger and garlic. Once the onions begin to turn golden brown, add in the cooked kaaLu/Channa and salt as per taste. Cook for few minutes. Garnish it with grated coconut and coriander leaves. Sprinkle with lemon juice before serving.
Usli goes best with Akki Rotti. It could also be used along with Chapathi.
The above quantity serves 2 people.