For the Indian recipes I use the 150 ml rice measuring cup as reference.
Ingredients:
Chick-peas or channa, soaked and boiled - 2 cups
Green chillies - 1
Tempering:
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 4-5
Salt - to taste
Oil - 1/2 tbsp
Method:
Boil the chana until soft and edible. Drain most of the water and keep it asdie. A little moisture will not hurt.
Heat the oil in a kadai. Add the mustard, urad dal and curry leaves. When the mustart starts sputtering and urad dal turns golden brown, add the channa, green chillies and salt. Toss them around a few minutes and keep frying until the water evaporates completely.
Serve hot with tea/coffee.
Chick-peas or channa, soaked and boiled - 2 cups
Green chillies - 1
Tempering:
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 4-5
Salt - to taste
Oil - 1/2 tbsp
Method:
Boil the chana until soft and edible. Drain most of the water and keep it asdie. A little moisture will not hurt.
Heat the oil in a kadai. Add the mustard, urad dal and curry leaves. When the mustart starts sputtering and urad dal turns golden brown, add the channa, green chillies and salt. Toss them around a few minutes and keep frying until the water evaporates completely.
Serve hot with tea/coffee.
Verdict: This is a good recipe to make for neivedyam too on festive occasions, in lieu of or in addition to the popular vadai. I made this for Shivrathri this year along with Ada pradamam.
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