Brown chick pea sundal

Name: Brown chick pea sundal
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups brown chickpea; 1 tbsp oil (preferably sesame seed oil); 1 tsp mustard seeds; 1 tsp fennel seeds; 1 tsp methi; Pinch asafetida; 1 tsp kasturi methi; 1 tbsp urud; 4 dried red chillies; 1/2 cup onions, chopped; 1 tsp peeled ginger crushed; 1 tsp garlic cloves, crushed; few curry leaves; to taste Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

For vegetarians, lentils are the main source of protein. Chick pea tops the list of protein rich food items. Sundal is a favorite food item in South India. It takes very little time and effort to make tasty sundal. Soaked chick peas in boiling water for a couple of hours so that the peas absorb water and become bigger. Cooked in a pressure cooker. Make sure that you do not overcook. Used just a tbsp oil to temper the spices, sautee the onions and stir fry the cooked chickpeas. #rainbowweek2

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20-30 MINUTES

4 servings

2 cupsbrown chickpea
1 tbspoil (preferably sesame seed oil)
1 tspmustard seeds
1 tspfennel seeds
1 tspmethi
Pinchasafetida
1 tspkasturi methi
1 tbspurud
4dried red chillies
1/2 cuponions, chopped
1 tsppeeled ginger crushed
1 tspgarlic cloves, crushed
fewcurry leaves
to tasteSalt

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Steps

20-30 MINUTES

1

Make a checklist. Collect the required ingredients. Keep them within your reach.
2

Soak chickpeas in 4 cups of boiling water.
After a couple of hours, cook them in a pressure cooker. Do not overcook. Chickpeas should be crisp. Drain the water.
3

Over medium heat, in a skillet temper the spices, mustard, fennel, turmeric, methi and asafetida. Stir in red chiles, kasturi methi and urud. When the urud turns a little brown, add onions. ginger and garlic with curry leaves. Sautee onions, about 4 minutes.
Stir in the cooked chickpeas, Salt to taste.
Taste before serving.

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Lakshmi Sridharan Ph D @cook_19872338

on March 19, 2020 19:03

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography