thālini - Organic,Natural&Traditionally farmed food choices for Healthy&Safe living..Step forward into the future, with the knowledge of the past!
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Below recipe by Archana Doshi
1 cup Kala Chana (Brown Chickpeas), soaked overnight,
pressure cooked until soft and tender
1 teaspoon Oil
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
1 teaspoon Green Chillies
1 inch Ginger, grated
1/4 teaspoon Asafoetida (hing)
2 tablespoons Fresh coconut, grated
Coriander (Dhania) Leaves, small bunch, chopped
Salt, to taste
To begin making the Chickpea Sundal recipe, heat oil in a pan on medium heat; add the mustard seeds and allow it to crackle.
Once it crackles, stir in the ginger, green chillies, asafoetida, salt and the cooked chickpeas.
Stir-fry for a few minutes until all the ingredients are well combined. Turn off heat and stir in the coconut and coriander leaves.
Serve the Chickpea Sundal hot as healthy tea time snack for the family or make it for special festivals like Gollu (Navratri).
Serve Chickpea Sundal as an evening snack with Mango Iced Tea during summer. You can also serve it with Keerai Sambar and Steamed Rice for your weekday meal.