Ingredients:
• 250 g – chick peas
• Oil
• 1 tsp – Mustard Seeds
• 18 – 20 – Curry leaves
• 6 – 7 – dry Red Chillies
• Salt according to taste
• Variation
• Black chic peas
• 1/2 tsp – Mustard Seeds
• A pinch of Asafoetida
• 5 – 6 – Curry leaves
• 2-3 – Green chillies
• 2 tsp – coriander powder
• 2 tsp – oil
• Salt
Method:
- Soak chick peas for 5-6 hours, drain add salt and cook upto 2 whistles in a pressure cooker.
- Heat oil in a pan add mustard.
- When it splutters, add red chillies then curry leaves and saute for some time.
- Add chick peas and mix well.
- Variation:
- Wash, drain and set aside.
- Heat oil in a pan and add mustard seeds.
- When they splutter, add curry leaves, green chillies and asafoetida.
- Now add cooked chana, salt, coriander powder and cook for 5-6 minutes, covered.
- Garnish with coriander leaves and serve.
Recipe courtesy of Sunandini reddy