Yield: 1 servings

Measure Ingredient
1 cup Chickpeas brown soaked overnight
4 \N Green chillies sliced fine; (4 to 5)
½ cup Fresh coconut scraped
¼ teaspoon Mustard seeds
½ teaspoon Cumin seeds
1 \N Stalk curry leaves
1 teaspoon Coriander leaves finely chopped
2 teaspoons Lemon juice
2 \N Pinches asafoetida; (2 to 3)
\N \N Salt to taste
1 tablespoon Oil

Pressurecook peas till tender (5-6 whistles).

Drain and keep aside.

Heat oil, add seeds allow to splutter.

Add chillies, curry leaves and stir.

Add peas, coconut and other ingredients, except coriander.

Stir cook till the water is evaporated.

Serve hot or cold.

Making time: 15 minutes (excluding soaking and steaming time) Makes: 4 servings

Shelflife: 1 day

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