Ingredients
- White chickpeas (chana): 1 cup, soaked overnight and boiled
- Tamarind pulp: 2 tbsp
- Mustard seeds: ½ tsp
- Curry leaves: 6-8
- Green chilies: 2, slit
- Asafoetida (hing): a pinch
- Grated coconut: 2 tbsp (optional)
- Dry red chili: 1
- Oil: 1 tbsp
- Salt: to taste
Preparation
Heat oil in a pan and add mustard seeds. Let them splutter.
Add curry leaves, slit green chilies, dry red chili, and asafoetida. Sauté for a few seconds.
Stir in the tamarind pulp and cook for 2 minutes until the raw smell disappears.
Add boiled chickpeas and mix well to coat them with the tamarind mixture.
Cook on low heat for 2-3 minutes, stirring occasionally.
Adjust salt and garnish with grated coconut if desired.
Serve warm as a snack or side dish.
Servings: Serves 2-3
Notes
- To enhance the flavor, you can add a small piece of jaggery while cooking the tamarind pulp for a sweet-sour taste.
- Adjust the tamarind quantity based on your preference for tanginess.
- This dish can be made with black chickpeas (kala chana) or other legumes like moong or peanuts.
- Serve as a protein-rich snack or pair with steamed rice and rasam for a meal.
