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
- Wash and soak the chick peas overnight or for min 8 hrs.
- Pressure cook it upto 4 – 5 whistles till the chickpeas are cooked and soft . [not over cooked and mushy ]
- 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
- You can add grated carrot or mango .
- You can try the same recipe with black chana.
- The chana has to be cooked soft , so that it absorbs the tempering.
- To reduce soaking time , soak the chana in hot water .
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