Stir fry chickpea

    CHICKPEA STIR FRY / KONDAKADALAI OR CHANNA SUNDAL 

INGREDIENTS

• Chick pea – 1 cup
• Freshly grated coconut – 3 tbsp
• Oil – ½ tbsp
• Mustard seeds + urad dal – 1 ½ tsp
• Red chilly – 2 or 3 broken
• Asafoetida – a generous pinch
• Curry leaves – few
• Salt as per taste

PREPARATION

1. Wash and soak the chick peas overnight or for min 8 hrs.
2. Pressure cook it upto 4 – 5 whistles till the chickpeas are cooked and soft . [not over cooked and mushy ]
3. Drain the excess water and keep aside.

METHOD

Heat oil in a pan , add mustard seeds + urad dal , let it splutter.

Add curry leaves + asafoetida + red chilly and fry for few seconds.

Add the cooked chickpeas and mix well .

Adjust little salt if you want. [be careful as we have already cooked the chickpeas with salt ]

Add the grated coconut and stir fry for a minute .

Off the flame and serve .

VARIATIONS –  dry roast 2 tsp chana dal + 2  red chilli + 2 tsp coriander seeds and grind it into fine pwdr and add this after adding the chick peas.

NOTES

1. You can add grated carrot or mango .
2. You can try the same recipe with black chana.
3. The chana has to be cooked soft , so that it absorbs the tempering.
4. To reduce soaking time , soak the chana in hot water .

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