Monday, October 31, 2011

Chickpeas Sundal

Chick Peas - 1 cup
Rasam Powder
Seasonning - Mustard seeds, Jeera, Red Chilli, Curry Leaves, Asafotedia

Soak chick peas overnite and pressure cook. Be cautious not to overcook.
In a kadai, add little oil and season it.
When the mustard crackles, add in the cooked peas, and fry well.
Add in rasam powder and salt. Fry well till it becomes dry and gets coated well.
If needed add oil in between.
Can be served as an healthy snack or as an accompaniment with rice.

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