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[bites] Navarathri Sundal Recipes

    Ingredients
  • 1 cup white chickpeas, soaked overnight ( for different varieties try black chickpeas,butter beans, dried peas etc)
  • 1/2 tsp black mustard seeds
  • 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

Method

The 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.

Drain 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 brown.

Add the cooked chickpeas. Give it a toss.

Add the coconut – cook for another 1-2 minutes and serve warm.

Low fat, protein rich, simple to make and uses very minimal ingredients.

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