Chonya Thoy/Udhaak(Bengal Gram Side Dish)
The chana is to be soaked in water for at least 6 hrs before cooking. Pressure cook the soaked chana. After the 1st whistle, bring the flame to low and cook for another 20 mts. Decant the water from the cooked chana, which is used in the preparation of the above dish and the chana is used for preparing the dry curry(Chonya Upkeri-see recipe list).
The above water content is used by the Konkani community for preparing a side dish. In Konkani parlance, it is called Chonya Udhaak. It can be consumed only with rice, as it is watery in texture and does not contain any solid content. But it is very tasty. It is used in place of Dal/Dali Thoy, whenever the bengal gram preparations are made in the house.
Ingredients:
decanted cooked chana water-2 cups,
red chilli-1,
jeera-1 tsp,
mustard seeds-1 tsp,
hing-1/8 tsp,
pepper crushed-1/2 tsp,
coconut oil-2 tsps,
salt to taste,
curry leaves.
Method:
Boil the chana water with salt in a vessel .
In a pan, heat oil, add mustard seeds.
When it splutters, add the curry leaves and bring the flame to low.
Add all the other condiments and finally add the chana water.
The dish is ready and can be served after 5 mts.