- 1 cup white chickpeas, soaked overnight ( for different varieties
try black chickpeas,butter beans, dried peas etc)
- 1/2 tsp black
- 1 tsp black gram dal
- 1-2 dried red
chillies ( or as per taste)
- 2-3 tbsp freshly grated coconut (
frozen works too)
- salt to taste
longer you soak your chickpeas, the faster is the cooking
process. Although I usually recommend pressure cooking legumes for more
nutrition retention and speed of cooking, here it works great for me
when cooked on a stove top. The reason being, the texture of the
chickpeas should be just right. Not too soft, not too raw. It should
have a bite to it. Sometimes cooking in pressure cooking, you might not
be get that perfect texture.
If soaked overnight ( or even
longer), the cooking time on the stove
top to get that right bite is only about 10 min ( certainly not more
than 15min). It took me almost 10min on high heat to bring that correct
texture I wanted. What you got to do, is to drain the soaked chickpeas,
place it on a skillet, add 1-1/2 cups of water, bring it to high boil
and let cook. In the middle add some salt to the water. Take one and
bite to see if it soft enough yet retains the bite.
the cooking water. You can also use it for stock later.
In the same skillet, add little oil – about 1/4 tsp oil should do
add the mustard seeds. Once it starts popping, add the black gram and
red chillies. Give it a stir until the lentil starts turning reddish
Add the cooked chickpeas. Give it a toss.
the coconut – cook for another 1-2 minutes and serve warm.
fat, protein rich, simple to make and uses very minimal