Sunday, October 21, 2012

Black Chickpeas Sundal (Kaaley Chaney)

On Ashtami, for Kanjake (worshipping young girls as Goddess Durga), we make a black chickpeas sundal. It's a pretty simple recipe.


2 cups Black Chickpeas boiled
1 Green Chili finely chopped
1 tbsp Olive Oil
1.5 tsp Garam Masala
Half tsp Red Chili Powder
1.5 tsp Coriander Powder (dhaniya)
1 tsp Cumin Powder (jeera)
1.5 tsp Curry Powder
Salt to taste


1. Wash the chickpeas and soak over night. Next day, boil them until tender. I pressure cooked mine for 15 minutes. They should be firm and not too mushy (but cooked properly). 
2. Then in a pan, put 1 tbsp olive oil. 
3. Once the oil is hot, add the chopped green chili and cumin powder. You can even put cumin seeds if you don't feel like grinding it into a powder. It will taste just the same.
4. Cook the chili and cumin for about 20 seconds and add the chickpeas. Mix everything in the oil and chili. 
5. Now add all the spices (garam masala, coriander powder, chili powder, curry powder, salt).
6. Cook for five minutes and let the spices cover all the chickpeas and it's done!

This is how it should look once cooked with all the spices. It's super delicious. Eat with halva and poori (will be explained in future posts).

Have a nice day!

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