{"id":337829,"date":"2010-02-19T01:38:44","date_gmt":"2010-02-19T06:38:44","guid":{"rendered":"tag:www.vegan-food.net:\/\/da414b2919679170d20d3344e0cbec06"},"modified":"2010-02-19T01:38:44","modified_gmt":"2010-02-19T06:38:44","slug":"sundal-legumes-chickpea","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/337829","title":{"rendered":"Sundal( Legumes &#8211; Chickpea )"},"content":{"rendered":"<p><strong>Daily Random Recipe<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul><UL><br \/>\n<LI>300 g \/ 10 1\/2 oz dried chickpeas or 400 g \/ 14 oz canned chickpeas<br \/>\n<LI>2 t oil<br \/>\n<LI>1 fresh red chilli, halved<br \/>\n<LI>1 t mustard seeds<br \/>\n<LI>1 t urad dal<br \/>\n<LI>3 t fresh grated or desiccated coconut<br \/>\n<LI>1 green chilli, finely chopped<br \/>\n<LI>Juice of 1 lemon<br \/>\n<LI>Salt<br \/>\n<\/UL><\/ul>\n<p \/><strong>METHOD:<\/strong><br \/>If using dried chickpea, place them in a large bowl, cover generously with water and soak for 7-8 hours.<br \/>\n\t<P>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.<br \/>\n\t<P>If using canned chickpeas, rinse them and cook in a small amount of water for about 15 minutes then drain and set aside.<br \/>\n\t<P>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. <\/p>\n<p \/><strong>NOTES:<\/strong><br \/>This tamil dish is usually served as a snack with coffee.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 METHOD:If using [&hellip;]<\/p>\n","protected":false},"author":150,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-337829","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/337829","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/150"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=337829"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/337829\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=337829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=337829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=337829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}