Sundal
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chickpeas brown soaked overnight |
| 4 | Green chillies sliced fine; (4 to 5) | |
| ½ | cup | Fresh coconut scraped |
| ¼ | teaspoon | Mustard seeds |
| ½ | teaspoon | Cumin seeds |
| 1 | Stalk curry leaves | |
| 1 | teaspoon | Coriander leaves finely chopped |
| 2 | teaspoons | Lemon juice |
| 2 | Pinches asafoetida; (2 to 3) | |
| Salt to taste | ||
| 1 | tablespoon | Oil |
Directions
Pressurecook peas till tender (5-6 whistles).
Drain and keep aside.
Heat oil, add seeds allow to splutter.
Add chillies, curry leaves and stir.
Add peas, coconut and other ingredients, except coriander.
Stir cook till the water is evaporated.
Serve hot or cold.
Making time: 15 minutes (excluding soaking and steaming time) Makes: 4 servings
Shelflife: 1 day
Converted by MC_Buster.
Converted by MM_Buster v2.0l.