tempered chickpeas
This is a favourite tea-time snack for me. It is very tasty, nutritious and easy to prepare. This usli is given out as prasada in many temples (and it is very delicious like any other prasada). It can also be served as a side-dish with rice.
Ingredients
- Chickpeas - 2 cups
- Grated coconut - half cup
- Green chillies - 2 to 3
- A sprig of curry leaves
- Lemon juice - 1 teaspoon (more if you like it)
- Corainder leaves - few
- Mustard
- Oil
- Salt to taste
Method
- Wash the chickpeas and soak it in water for 3-4 hours. (If you are planning to use Kabuli channa, soak overnight)
- Pressure cook the channa with some salt.
- In a kadai heat some oil and add mustard, green chillies and curry leaves in that order.
- Now add the channa and fry for a few minutes. Add more salt if required.
- Garnish with coconut, coriander leaves and lemon juice.
Serve hot.
Preparation time: 20 minutes