This is one of the most important dishes served during the festive seasons or traditional events/rituals along with the festive sweets and snacks. It serves as a quick appetizer or a quick snack if using canned chikpeas (however I do not prefer canned foods except for bamboo shoots & jackfruits since they are not easily available.) I usually cook the soaked chikpeas and freeze them to have at a later time. So here are the details to make this wonderful side dish. The initial steps in preparation can be skipped if using canned chikpeas. This is today's Dusshera special and is my entry to WYF Festive Treat Event hosted by Simple Indian Food
1 cup chikpeas (soaked or canned)
3 green chillies, finely chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
5-6 curry leaves
pinch of asafoetida
1 tbsp oil
1/2 cup grated coconut (can reduce to 1/4 cup)
1. Soak the chikpeas in water overnight or for 6- 8 hours.
2. In a vessel add water and cook till the chikpeas become tender. You can also use a pressure cooker, with a time limit of 1 whistle.Remove aside the cooked chikpeas.
3. Heat oil in a pan. Add mustard seeds, and as they pop, add curry leaves, cumin seeds, asafoetida and green chillies and saute
4. Add the cooked chikpeas, salt, coconut and saute for few minutes.Add a dash of lemon juice if needed.
Preparation Time: 10 mins
Serves: 1 - 2
Do not overcook the chikpeas
The water or stew of cooked chikpeas can be used in a curry or soups.
This is my entry to MLLA-16th helping hosted by Cook sister and started by Susan of The Well Seasoned Cook