Thursday, September 01, 2011

Coconut Brown Chickpeas Sundal

This recipe I am making just for the festival. First I thought of making it with the white chickpeas, but I am running out of I thought these chickpeas would be more healthier and different.

2 cups Brown/White Chickpeas soaked in water overnight
1 tsp Oil
1/2 cup desiccated or grated Coconut
Salt to taste
1-2 Dry Red chilies
1/4 inch Grated Ginger
1-2 Garlic chopped
1 Green Chili chopped
1 sprig Curry Leaves
1 tsp Mustard seeds
1/4 tsp Cumin seeds
1 pinch Asafoetida


1. Pressure cook the chickpeas with enough water for about 2-3 whistles.

2. Meanwhile in a pan add oil and when it's hot add  mustard seeds, when they start to spatter, add asfoetida, dry red chilies, cumin seeds, curry leaves, ginger and garlic and saute it for a min.

3. Add the coconut and chickpeas without any water, saute it for one more min, check the salt and add if necessary.
4. Serve it hot or warm or cold.