Chana Upkari

Chana Upkari a.k.a Chana Sundal is a simple, healthy and protein rich dish made out of Chana/Garbanzo beans and served as Naivedyam/Prasadam (offering to god) during Hindu festivals.   It is also a light yet protein rich snack perfect for your mid-morning cravings.

A few days back, I read an article on Paulo Coelho's blog - how to stop feeling jealous. The feeling of jealousy is so strong, it can either motivate you to do good or totally demotivate and leave you devastated.

When I was working, I used to feel jealous of the stay-at-home-moms. At that time, I was extremely busy with my work life, and I did not have a moment to spare. And I looked at those stay-at-home moms and from where I was, I could only see the free time they had, time to socialize, time to relax, and time for themselves. And I was juggling, work life, social life and of course, personal life.

Times changed. My priorities in life changed. We as a family, decided that it is best for us, if I stayed at home. There have been no regrets. But I see my working friends visiting exotic locales, buying second (and third) homes, buying fancy cars and wearing designer clothes! Alas! And I am here, a stay-at-home-mom! The glorified chauffeur, cook, doctor, mom, wife etc. etc. Still struggling to find time to socialize. Usually, the only "me-time" I get is in the morning.

I started feeling jealous of my working friends!!!

Ha!!!

Grass is greener on the other side 🙂 .

A few years into my sabbatical from working, this blog took shape. Now, I can work at my own pace. I make some money (well, not enough to buy second homes, fancy cars or designer clothes, but definitely sufficient for occasional eat-out), and I get to decide my work hours.

So I should not be jealous, right?

You could not be more wrong!!!

I become jealous of other bloggers! When my post does not get as many likes as the other blogger's post, when I do not get a positive feedback. When people appreciate others' work more than mine.

I crib, complain and cry.

BUT, I MOVE ON!!!

I think that is the key to this whole jealousy thing.

Moving on.

It is impossible not to compare yourself to others. In my opinion, it is natural.

When you see the other person leading a life you want, you feel jealous.

What you see is what they have achieved.

You do not have the behind-the-stage pass. You do not see their hard work.

You have not seen the struggles they had to go through.

You have not seen the sacrifices they had to do.

As natural as it is to feel jealous, it is equally important to learn from what the successful people are doing, support each other and move on.

Channel the jealousy to do better, you don't have to do better than the other person, but better than yesterday's you!

That is important! That is what matters!

Raise yourself from the pitiful jealousies and move on!!!

{A note to only those people who listen to me when I cry, crib and complain to: yes, this is the same me talking. I have ups and downs, highs and lows 🙂 Will I complain tomorrow? May be! But will I rise from that phase? You bet!!}

So, here is my wish for you this festival season. This festive season, here is wishing one and all, a fun filled life.

May you all be spared of jealousies and may you all rise above it all.

Keep your shine on!!

Recipe for Chana Upkari

It is finally the festival season. Two of the major Hindu festivals we celebrate at home during this time are Navratri and Diwali.

Hindu festivals, typically involve fasting and sometimes feasting as well. At my home, it was more fasting especially during Navratri, and the dishes prepared on these special religious festivals would be simple satvik food. Satvik food not only means vegetarian food, but we also avoid processed food during these religious days. Simple, home cooked meals would be served. We avoided onion and garlic and heavily spiced food. Chana upkari (more popular name for this would be the Sundal) was one such dish. And on Fridays, we would always have a side dish made with Chana (usually Black/brown variety) like Chana Upkari or Chana Ghashi.

This recipe for Chana Upkari (Chana Sundal) is pretty straightforward. Soak the beans (if you are using the dry variety) and pressure cook it. Temper it with simple spices. Garnish with coconut. Your protein rich, healthy dish is ready. I make this regularly at home as a snack to be served mid-morning or after school. It is mildly spiced, but has lots of flavor. When time is a constraint (as in to soak and pressure cook), I use the canned Garbanzo beans as well.

Chana Upkari

Chana Upkari or Chana Sundal is a simple, healthy and protein rich dish made out of Chana/Garbanzo beans and served as Naivedyam/Prasadam (offering to god) during Hindu festivals.

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Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Calories 280 kcal

Ingredients

  

• 1 cup Black Garbanzo beans soaked over night and pressure cooked; reserve the water (See Recipe Notes)
• 1-2 tablespoon julienne raw mango optional
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 2-3 dried whole red chillies Adjust to taste; broken into half
• 8-10 curry leaves
• Salt to taste

Garnish

• 1-2 tablespoon finely chopped cilantro leaves/coriander leaves optional
• ½ cup grated coconut fresh or frozen & thawed

Instructions

 

• In a medium sized saute pan, heat oil over medium high heat.
• Add the mustard seeds, and when they splutter, add the whole red chillies and curry leaves.
• Add the cooked garbanzo beans (if using canned, rinse and drain before use) and salt. Mix well. Cover and cook for a couple of minutes.
• Remove the lid, add the coconut, raw mango pieces and cilantro leaves. Mix to combine.
• Remove from heat and serve.

Notes

1. Cooking chana on a stove top without a pressure cooker: I never cook dried beans directly over a stove top. If you do not have a pressure cooker, you can cook it on the stove top, but it will take a really long time to cook perfectly. I guess they would take anywhere from 1 to 11/2 hrs (maybe more). After soaking, drain the water and add fresh water. Bring the water and beans to a boil and then reduce the heat to a simmer. Cook the beans till they are tender. Check for doneness by smashing the beans between your thumb and index finger - When it easily smashes, it is done.[br]2. Pressure cook chana: Drain the soaked chana and add it to the pressure cooker with 2 cups of water. Close the cooker and put the whistle on. Cook on high heat till the cooker lets out one whistle. Lower the heat to medium and pressure cook for another 20-25 minutes. Turn off the heat. Let the steam escape on its own (about 5-8 minutes).[br]3. Reserve the water if you pressure cooked the chana. Sprinkle a little of this if you feel the chana is too dry while sauteing. If using canned garbanzo beans, use water instead of the liquid in the can.[br]4. Raw mango pieces add a slight tartness to chana upkari. Skip this if you do not like it. If you like tangy, but cannot get hold of good quality raw mango, add lemon juice to taste.

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Till we meet again…

Namaste.

Deliciously Your’s.