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Chickpea sundal
By : Method
- Soak the chickpeas overnight and pressure cook up to 3 whistles by adding a little salt to this.
- Drain the water and keep it aside.
- In a pan, dry roast the coriander seeds, channa dal and red chilly till golden brown.
- When it is cool, make it into a fine powder.
- In the same pan, add the coconut oil and mustard seeds and when it splutters add the curry leaves and the cooked chickpeas.
- Take a tbsp of ground spice mix and add to the chickpeas.
- If you have remaining, store it in a dry container and use it whenever required.
- This same spice mix can be used for bisibelabath and arachuvitta sambar.
- Saute this for a minute and add the scrapped coconut.
- Mix well and check for salt.
- Serve with any gravy and hot rice.
Recipe and image courtesy: Jeyashri`s Kitchen
Ingredients:
1/2 cup - boiled chickpeas
1/2 tbsp - coriander seeds
1/2 tbsp - channa dal
2 - red chilli
2 tbsp - coconut (fresh)
1 tsp - coconut oil
1/4 tsp - mustard seeds
Curry leaves, a few
Asafoetida, a pinch
Salt as needed
1/2 cup - boiled chickpeas
1/2 tbsp - coriander seeds
1/2 tbsp - channa dal
2 - red chilli
2 tbsp - coconut (fresh)
1 tsp - coconut oil
1/4 tsp - mustard seeds
Curry leaves, a few
Asafoetida, a pinch
Salt as needed
RECIPES BY JEYASHRI SURESH
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