Chickpeas Usli
From sweetooth 14 years ago
- 10 minutes to make
- Serves 2
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. Read more But these days I simply prepare it for a different-from-the-usual packed lunch to work, evening snack or even a nice n early dinner! See less
Ingredients
- chickpeas - 1 can drained / 2 cups dehydrated - soak in water for 5-6 hours shopping list
- 1 white onion - chopped shopping list
- Black /brown mustard seeds - 1 tsp shopping list
- Asafoteida - 1 pinch (optional but highly recommended) shopping list
- turmeric powder - 1 pinch shopping list
- ginger - grated - 1 tsp shopping list
- Green Chilli - slit length-wise- 1(mild), 2(medium), >2(hot) shopping list
- coconut (grated) - fresh or frozen - 3/4 cup shopping list
- coriander leaves - chopped - 2 tbsp shopping list
- lime juice - 2 tsp shopping list
- sugar - 1/2 tsp shopping list
- salt to season shopping list
- Sunflower oil - 1 tbsp shopping list
How to make it
- 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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