Recipe

Chickpeas Usli Recipe

	Sweetooth / All my dishes 5 months, 1 week ago This is a salad-like dish which cannot be categorised into a side-dish/snack etc. In India it is usually served as part of an elaborate nutritionally balanced traditional vegetarian feasts due to the high protein-content. But these days I simply prep... More Prep:10m Cook:10m Servings:2	Sweetooth
	spicy simple simple quick quick nutrituous nutrituous healthy healthy highprotein highprotein

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Ingredients

Chickpeas - 1 can drained / 2 cups dehydrated - soak in water for 5-6 hours

1 white onion - chopped

Black /brown mustard seeds - 1 tsp

Asafoteida - 1 pinch (optional but highly recommended)

Turmeric powder - 1 pinch

Ginger - grated - 1 tsp

Green Chilli - slit length-wise- 1(mild), 2(medium), >2(hot)

Coconut (grated) - fresh or frozen - 3/4 cup

Coriander leaves - chopped - 2 tbsp

Lime Juice - 2 tsp

Sugar - 1/2 tsp

Salt to season

Sunflower oil - 1 tbsp

Directions

If using dehydrated,soaked chickpeas - cook them until done with little salt ( I use a pressure cooker for sheer speed!) and set aside

Heat oil n a wok/pan and add mustard seeds, turmeric and asafoteida.

Once the seeds crackle, add chillies and after 5 seconds add the chopped onions and saute until soft .

Add ginger and just continye to stir until the onion just starts to brown.

Add coconut, chickpeas, salt, sugar and if required 1 tbsp water. Mix well and cook covered for 2-3 mins in a low flame until all flavours combine. Take off heat and mix in lime juice and coriander and serve warm.

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