Years ago, as children living in Bangalore, we had a neighbour who made delicious snacks for all festivals. As soon as we finished our tea at home, we would rush to her house where her Mum would give us all kinds of tasty protein snacks in cups made from dried leaves. Decades later, I think of her whenever I make this and remember the good times that we had.
250 gms kadle (chick peas) white or black variety; 1/2 tsp mustard; a sprig of curry leaves; 1 tbsp grated coconut; 1 tbsp olive oil; salt to taste.
Wash and soak the dried chick peas in water overnight. Next day rinse and pressure cook in 500 ml water for 45 minutes. If you do not have a cooker, boil in one litre water until soft and water is dried up. Keep adding water until the chick peas are soft. Rinse and drain. Heat oil in a large non stick pan. Add the mustard seeds. When they crackle, throw in the curry leaves, lower flame and stir fry till crisp. Add the chick peas and salt to taste. Garnish with grated coconut and serve hot or cold as a snack or a side dish with your meal.
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