Brown chick pea sundal. Amma used to keep Gollu/ kolu/Tier of dolls. These are only given to girls and married women. Brown Chickpeas Sundal is a south Indian recipe which we usually prepare during the festival season as a nivedyam for god.
It is a very simple and healthy dish which you can prepare by soaking the chickpeas overnight and boiling the.
A savory Tamilian snack made with chickpeas, grated coconut, mustard seeds, and curry leaves.
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You can cook Brown chick pea sundal using 14 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Brown chick pea sundal
- You need 2 cups of brown chickpea.
- You need 1 tbsp of oil (preferably sesame seed oil).
- It's 1 tsp of mustard seeds.
- Prepare 1 tsp of fennel seeds.
- You need 1 tsp of methi.
- It's Pinch of asafetida.
- Prepare 1 tsp of kasturi methi.
- It's 1 tbsp of urud.
- Prepare 4 of dried red chillies.
- You need 1/2 cup of onions, chopped.
- You need 1 tsp of peeled ginger crushed.
- It's 1 tsp of garlic cloves, crushed.
- You need few of curry leaves.
- It's to taste of Salt.
I first met chickpea sundal at a cute little wine bar (called Indian Paradox) in San Francisco. Interestingly, South India also has a similar tradition. Hi friends., This chickpeas masala Sundal gives a different taste.so friends just try it. The sundal is also served in every home that celebrates the festival of dolls (Gollu) during the Navaratri Season.
Brown chick pea sundal instructions
- Make a checklist. Collect the required ingredients. Keep them within your reach..
- 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..
- 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..
The green chillies, the finely chopped gingers, and freshly grated coconut brings out the delicious flavors of this classic South Indian festive tea time snack. Wanted to share a small tip - if you find it useful. Excess water from pressure cooking chickpeas, chowli, mung can actually make good rasam and soup. For eg., the excess water while preparing chickpea sundal can be kept aside, add a bit of tamarind, rasam powder and boil - similar to tomato rasam. Heat oil in a large skillet over medium-high.