Aromatic curry leaves make a great pair with chick peas. “Less is more” – drizzle of oil, dash of asafoetida, mustard seeds, cumin seeds, split gram dal, green chillis and a sprig of curry leaves is all it takes to match the nutty flavor of boiled chick peas. 1 Pressure cook chick peas till soft. Add salt and combine. 2 Drizzle oil in a pan, add mustard seeds and let them pop, add the urad dal and as it turns red, add the asafoetida, chopped green chillis and curry leaves. Saute for 15-20 secs. Add the cooked chick peas and combine. Adjust salt and turn off heat. Prep: 30 mts Serves: 4-5 persons . Ingredients: salt to taste Seasoning/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 1-2 chopped green chillis 1 sprig fresh curry leaves Note: Grated coconut is optional. Add 2 tbsps of grated coconut and combine. Vinakaya Chavithi neivedyam recipes blogged ~ Paala Undrallu, Kudumulu, Uppu Kudumulu, Undrallu, Atukulu Payasam and Pulihora.
