Ingredients
½lbchickpeas,soaked in warm water for 3 hours
2tspolive oil,or peanut oil
1tspblack mustard seeds
½cupred onion,chopped finely
1½cupscurry leaves,and coriander leaves, chopped
1tbspsalt
½tbspturmeric powder
Preparation
Pressure-cook chickpeas. Then, heat oil in a saute pan on medium heat.
Add the mustard seeds and fry until they pop. Then, add the onions and curry leaves to the pan and roast until onions are fragrant.
Drain the chickpeas and add to the frying pan on medium-high heat. Roast for 5 to 10 minutes.
To this mixture, add salt and toss mixture in coriander leaves and turmeric powder.
Serve hot.
Enjoy!
