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Monday, July 18, 2011


  • Chickpeas- 2/3 cup
  • Black Peas: 1/4 cup
  • Turmeric Powder: a pinch
  • Red chilly powder:1/2 tsp
  • Coriander leaves- 2 tbsp (finely chopped)
  • Lemon Juice: 2 tsp
  • Salt to taste
For tempering:

  • Oil 2 tsp
  • Cumin seeds:1/2 tsp
  • Mustard seeds- 1 tsp
  • Asafetida powder- a pinch
  • Green chilles: 1 (finely chopped)
  • Onion :1 (Medium,finely chopped)
  • Soak the chickpeas and black peas for about seven to eight hours or overnight. Then pressure cook and drain the water and set aside.
  • Chop Onion and keep this aside
  • Heat the oil and Add Mustard seed and cumin seeds, When the mustard seeds crackle Add asofetida, Onion,green chillies  and Curry leaves, fry till Onion becomes transparent
  • Add boiled chickpeas Cook for 5 minutes while stirring
  • Add turmerics powder,red chilly powder,coriander leaves,salt
  • Mix well and stir it for another 2 minutes
  • Turn off the flame and add lemon juice
  • Serve hot or cold

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