- 2 cups Chick pea / Kabuli channa
- 1/2 cup Onions chopped
- 2 tbsp Coriander leaves
- 3 Green chillies slit
- 2 tbsp Lemon juice
- 1 sprig Curry leaves
- 1/4 tsp Turmeric powder
- 1 tbsp Oil
- 3 tbsp Shredded fresh coconut
- 1/4 tsp Mustard seeds
- 1 tbsp Urad dal
- 1 tbsp Chana dal
- Salt to taste
Method:
- Wash and soak chickpeas in water overnight or for 8 hours.
- Pressure cook chickpeas with enough of water and add salt.
- Cook the chickpea until soft.
- Drain out any excess water and keep aside.
- Now heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter, add urad dal and chana dal. Fry them until light brown.
- Now add onions, curry leaves, turmeric powder and green chillies.
- Fry until onions are golden brown.
- Now add the cooked chickpeas and very little salt.
- Saute it, add coriander leaves and coconut and mix well.
- Now switch off the stove, add lemon juice and mix well.
- Transfer to a bowl and serve as a snack or sidedish.
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