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Recipe Ingredients
250 grams White chickpeas
1/2 cup Fresh coconut
2 cups water
to taste Salt
1 tbsp coriander chopped
2 tbsps sesame oil
1 tsp mustard seed
2 green chilies
6 Curry leave (Kurhi patta)
Recipe Method
Soak chick peas overnight. Drain and place them in a heavy bottom pan with water, turmeric and salt. Bring to a boil, then reduce heat. Cover and boil for 2hours, until peas are tender but retain shape
Remove access water from cooked shape
Prepare the tarka just before serving
Heat oil in a pan to smoking point. Add mustard seeds, green chilies and curry leaves and half the coconut
Stir well and add drained chick peas
Increase the heat and fry for few seconds
Serve hot.
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