chick pea soondal
Chick Pea Soondal 1 (15 ounce) can chick-peas or garbanzo beans, drained, rinsed 1 tablespoon corn oil 1 dried red chile pepper 1 teaspoon black mustard seeds 1 teaspoon urad dal
Ingredients
- 1(15 ounce) can chick-peas or garbanzo
- 1tablespooncorn oil
- 1dried red chile pepper
- 1teaspoonblack mustard seeds
- 1teaspoonurad dal
- 1/2teaspoonsalt
- 1/4cupunsweetened coconut powder
Directions
- 1
Chick Pea Soondal 1 (15 ounce) can chick-peas or garbanzo beans, drained, rinsed 1 tablespoon corn oil 1 dried red chile pepper 1 teaspoon b
- 2
Heat oil in medium size skillet or wok over medium heat
- 3
When oil is hot, but not smoking, stir in red chile pepper, black mustard seeds and urad dal
- 4
Cover and fry until mustard seeds burst (you will hear a popping sound) and urad dal is golden
- 5
Immediately add drained chick peas, salt and coconut powder
- 6
Mix well and stir fry an additional minute
- 7
Makes 2 to 4 servings
- 8
Variations You may also add 1/2 teaspoon poodhi powder or a chopped green chile