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PrintCHICKPEAS SUNDAL
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the kabuli chana for over 20 hours and pressure-cook for 8 whistles.
- Squeeze lime juice for 2 tablespoon Chop coriander leaves fine, for garnishing.
- Grate coconut for 2 tablespoons.
- Fry dhania and the red chillies in 1 teaspoon of oil, roughly powder and keep aside
- Allow the mustard seeds to splutter in oil and add the rest of the ingredients to the boiled chana. Add the chopped coriander leaves and lime juice; mix well.
- Serve this delicious snack, hot or cooled.
INGREDIENTS
- 300 grams of Chickpeas
- 3 tablespoons Coconut
- 2 teaspoon Asafoetida powder
- 2 Lime
- Salt to taste
- 3 Red chillies
- 3 tablespoons Dhania
- 1 teaspoon Mustard seeds
- Coriander leaves for garnishing
- 3 tablespoons IDHAYAM sesame Oil
- Salt to taste
4 comments for “Chickpeas Sundal”
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hey lovely recipies..i just love your recipies..:) .keep posting
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