Daily Random Recipe
INGREDIENTS:
- 300 g / 10 1/2 oz dried chickpeas or 400 g / 14 oz canned chickpeas
- 2 t oil
- 1 fresh red chilli, halved
- 1 t mustard seeds
- 1 t urad dal
- 3 t fresh grated or desiccated coconut
- 1 green chilli, finely chopped
- Juice of 1 lemon
- Salt
If using dried chickpea, place them in a large bowl, cover generously with water and soak for 7-8 hours.
When ready to cook, drain the chickpeas and place them in a large saucepan. Cover with 700 ml / 1 pint 4 fl oz of water, bring to the boil and simmer the chickpeas gently for 35-45 minutes, until they are well cooked.
If using canned chickpeas, rinse them and cook in a small amount of water for about 15 minutes then drain and set aside.
Heat the oil in a large frying pan. When hot, add the red chilli, mustard seeds and urad dal. As the mustard seeds begin popping, add the cooked chickpeas, coconut, green chilli and a little salt. Mix thoroughly, remove from the heat and stir in the lemon juice. Serve hot or cold.
NOTES:This tamil dish is usually served as a snack with coffee.