Boiled chickpeas are lightly browned in a pan, but what makes it special is the toasted spices like mustard seeds and asafoetida combined with fresh curry leaves, plus a sprinkling of fresh grated coconut. 1 Pressure cook chick peas along with 3 cups of water, salt and baking soda till soft. The chickpeas should not get mushy. 2 Drizzle oil in a pan heat the oil for half a minute on medium flame. Add mustard seeds and let them pop, add the cumin and urad dal and as the dal turns lightly red, add the asafoetida, chopped green chillis and curry leaves. Saute for 10 secs. Add the cooked chick peas and Mix. Adjust salt and turn off heat. Prep: 25-30 mts Serves: 4 persons Cuisine: Andhra . Ingredients: pinch of baking soda salt to taste Tempering/Tadka/Poppu: 1 1/2 tsps oil 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp split gram dal/minappapu/urad dal (optional) 1/4 tsp asafoetida/inguva/hing 1-2 chopped green chillis 1 sprig fresh curry leaves 1-2 tbsps grated fresh coconut (optional)
