Sunday, August 29, 2010


  1. Soak chick peas in 4-5 cups water for 6-8 hours and then cook (alternatively use canned cooked chick peas). Drain water completely.
  2. Heat oil in a sauce pan, add mustard seeds and cover the pan.  When the seeds are done popping, add urad dal and stir until lightly browned, then add cayenne pepper and curry leaves, and stir for 15 sec.  Add cooked chick peas, garam masala, hing, salt and black pepper. Stir well and heat on medium heat until all water has evaporated (about 15 min).
Serves 6-8

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