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Tempered chickpeas
Highlights
Boil chickpeas, drain and keep aside.
Heat oil in a pan, temper with mustard seeds and urad dal.
Method
Boil chickpeas, drain and keep aside.
Heat oil in a pan, temper with mustard seeds and urad dal.
Add the dry chillies and curry leaves. Mix and add asafoetida; immediately add the cooked chickpeas. Mix well and add grated coconut; v Season with salt to taste.
Ingredients:
1 cup chickpeas; soaked overnight
¾ tsp black mustard seeds
1 tsp urad dal (split skinned black gram)
2-3 dry red chillies
2 sprigs curry leaves
1 pinch asafoetida (hing)
3 tbsp freshly grated coconut
2 tbsp coconut oil (or any vegetable oil)
Salt to taste
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