Chana-Poha or Kadle-Bajil (Chick Peas with Spicy Poha)

Chana with Poha, popularly known as Kadle-Bajil is a popular breakfast in Mangalore. Kadle is Chick Peas, Bajil is Poha in Tulu. Tulu is a local language in Mangalore/Dakshina Kannada and Udupi districts of Karnataka. Read as ChaNPhov in Konkani.

As I mentioned in the recipe for Chane Gashi, most of the Hindus have a tradition of eating Chana on every Fridays. My mom makes Chana Gashi and ChaNPov every alternate Fridays.



ChaNPhov is made up of 2 dishes. Chane Upkari, i.e. Stir Fried Chana and Phova Chutney, i.e. Poha mixed in Spicy coconut chutney.

Chane Upkari

1 cup chana/chick peas, white or black or kabuli
1 small potato
2-5 green chillies
1 tbsp coconut, fresh or frozen
small piece jaggery, optional
salt
pinch of hing

for seasoning
2 tsp oil, preferably coconut oil
1 tsp mustard seeds
1 sprig curry leaves

Soak chana overnight or for 8 hrs, rinse and drain water. Pressure Cook with enough water until fully cooked. Dice potatoes and slit green chillies, add to the chana and cook till potatoes are done. Add hing, salt, jaggery and coconut and bring to a boil.

Make a seasoning with mustard seeds and curry leaves.

Poha Chutney

1/2 cup coconut, fresh or frozen
2 green chillies
1 red chilli, roasted
1/2 tsp coriander seeds
1/2 tsp jeera
small piece jaggery
small piece tamarind
salt

for seasoning
2 tsp oil, preferably coconut oil
1 tsp mustard seeds
1 sprig curry leaves

2 cups thin poha
Grind all the ingredients except poha into a rough powder without adding any water. Transfer to a bowl and mix the poha and the spice powder with a squeezing action.

Make a seasoning with mustard seeds and curry leaves.

Poha chutney is a breakfast on its own, usually served with ripe banana. It is also along with Chane upkari or Upma.

Now lets put together the Chana and Poha for the famous Kadle Bajil