Kananga Chana Usli | The Sweet-Spicy Konkani Snack with Temple Roots

Channa Usli

Kananga Chana Usli is a dry, simple and flavorful stir fry made with sweet potato and chickpea. This traditional dish brings together the perfect balance of sweet, spicy and savoury through a simple tempering of mustard seeds, curry leaves, red chili, green chili and hing finished with fresh coconut.

Many Konkani and GSB (Gowda Saraswat Brahmin) recipes, like this one, balance sweet and spicy elements, often using jaggery. The touch of jaggery in Kananga Chana Usli doesn't just add sweetness, it beautifully balances the heat from chilies and saltiness of the dish. This balance is what makes GSB food unique and deeply satisfying.

Chana Usli (without sweet potato is a common Prasadam in temples, especially in Udupi/Mangalore, often during festivals like Navratri or with Godu Phovu (sweet beaten rice) or Teek Phovu (spicy beaten rice). When sweet potato is added, it transforms into a more filing and wholesome dish, symbolizing the way traditional Konkani cooking adapts simple ingredients into nourishing meals.
This usli combines protein-rich chickpeas with the earthy sweetness of sweet potato, creating a dish that's both nutritious and comforting. Cooked in pure coconut oil, and finished with a fragrant tempering. The real magic lies in the "Upkari" (upkari is often the term for vegetable stir-fry) or "Usli" (usli is often the term for pulse/bean stir-fry) technique, a hallmark of Konkani cuisine. It's all about perfecting the art of seasoning and timing to make everyday ingredients shine.
This Kananga Chana Usli is a tribute to the simple, soulful and flavorful world of Konkani coastal cooking where less is more, and every bites tells a story.

Ingredients:

Chickpeas (white or brown) - ¼ cup
Water - 2 cups (for soaking and cooking)
Sweet potato - 2 small
Oil - a little
Mustard seeds - 1 tsp
Green chili - 1 (for spiciness)
Byadgi red chili - 1
Curry leaves - 1 sprig
Asafoetida powder (hing) - a pinch
Salt - as per taste
Grated coconut - a little
Jaggery - a little (optional)
Soda powder - a pinch (optional, for fast cooking)

Method:

Prepare the chickpeas

Take ¼ cup chickpeas (white or brown) and soak it in water for at least 6 hours.
Once soaked, add the chickpeas and 2 cups of fresh water into a pressure cooker.
You can add a pinch of soda powder to the cooker for fast cooking if you like.
Cook the chickpea on a medium flame for 5-6 whistles.

Prepare the sweet potatoes

Peel and cut the 2 small sweet potatoes into small cubes.
Add the chopped cubes to a bowl of water to prevent them from blackening.

Temper and cook the usli

In a separate pan, add a little oil.
Once the oil is hot, add 1 tsp of mustard seeds.
Next, add the tempering spices: 1 green chili, 1 byadgi red chili, 1 sprig of curry leaves, and a pinch of asafoetida powder(hing).
Mix this tempering well.
Now, add in the chopped sweet potato cubes and the cooked chickpeas.
Add salt to taste and mix everything thoroughly.
Close the lid of the pan and cook on low-medium flame for 5 minutes.
When the sweet potato is about 90% done, add a little grated coconut.
Check for doneness by inserting a knife or spoon; it should feel soft, indicating it's cooked well.
Finally, you can add a little jaggery if you prefer a touch of sweetness, this step is completely optional.
Tip: The dish tastes great if you leave a little water in it, but you can also cook it until it's slightly dry if you prefer. Your sweet potato and chickpea usli is now ready! It goes really well with a phova chutney. Enjoy!