Chickpea Sundal

1 cup chick pea
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 green chilli chopped
7-8 curry leaves
1 onion finely chopped
1 tomato finely chopped
1 tbsp turmeric powder
1 tbsp red chilli powder
1 tbsp ginger garlic paste
Salt  to taste
1 tsp asafoetida
1 tbsp coriander leaves chopped
2 tbsp grated coconut powder

Soak chick pea for 8 hours and cook in pressure with salt.
Drain chickpea.
Heat oil in a pan.
Add asafoetida, mustard seeds, cumin seeds, green chilis and curry leaves in order
Follow by ginger garlic paste, onion and dry spices.
Add tomato and cook till tomatoes are nicely cooked.
Add cooked chickpea and coriander leaves chopped.
Serve hot with Roti

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