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Chickpea sundal
Category : Method
- Soak chickpeas in water overnight
- Pressure cook the channa with salt. up to 3-4 whistles.
- When the pressure is down, drain the water and keep it aside.
- Heat oil in a pan, add mustard seeds when they stop spluttering, add urad dal followed by curry leaves, red chillies and asafoetida. Saute for a min.
- Now add the cooked chickpeas and stir it gently.
- Allow it to cook for 5 mins.
- Check for salt, finally add the grated coconut and mix it gently.
- Remove from flame and serve it warm.
Ingredients:
1 cup chickpeas
A sprig curry leaves
1 tsp mustard and urad dal
2 red chillies
A pinch of asafoetida
1 tbsp grated coconut
Salt
Oil
1 cup chickpeas
A sprig curry leaves
1 tsp mustard and urad dal
2 red chillies
A pinch of asafoetida
1 tbsp grated coconut
Salt
Oil
