Tuesday, November 11, 2008

Senagalu koora / Chick pea platter

2 cups ckick peas soaked in water for 3 h. and precooked(or replace with washed canned chickpeas /Garbanzo beans)
1 dried red pepper
2 sliced green pepper
6-8 curry leaves,
2 table spoons oil
Salt to taste
For tempering:
2 tsp cumin seeds
1 tsp mustard
2 teaspoons urad daal
A pinch of turmeric

In a pan heat oil and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, curry leaves and sliced green pepper. Stir in chick peas and saute for 5-8 min. Stir occasionally. Adjust the salt and take off the flame.
Serves 6
Serving tip: Serve hot or cold either directly or with chapathi or plain white rice.

Chickpeas on Foodista


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