Ingredients:
1 cup chickpeas brown soaked overnight
4-5 green chillies sliced fine
1/2 cup fresh coconut scraped
1/4 tsp. mustard seeds
1/2 tsp. cumin seeds
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
2 tsp. lemon juice
2-3 pinches asafoetida
salt to taste
1 tbsp. oil
Method:
- 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
Karnataka Dishes Index
