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| Main Ingredients | Chickpeas (kabuli chana) |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 7-8 hour |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 140 grams chickpeas
- ½ teaspoon turmeric powder
- Salt to taste
- 1 teaspoon oil
- 10 neem leaves
- 2 green chillies
- 1 teaspoon mustard seeds .
- A pinch of asafoetida
- Coriander leaves for garnish
- 2 tablespoons scraped fresh coconut
Method
- Soak chickpeas overnight in plenty of water.
- Rinse them and place in a pan with turmeric, salt and enough water to cover. Cook the chickpeas until tender. Strain and leave aside.
- Meanwhile wash neem leaves and remove their stems. Slit, de-seed and chop green chillies.
- Heat oil in a pan. Add mustard seeds and when they start crackling add asafoetida, green chillies, neem leaves and chickpeas. Sauté for about 5 minutes until the ingredients are mixed well.
- Remove the pan and garnish with chopped coriander and scraped coconut.
Nutrition Info
| Calories | 909 |
| Carbohydrates | 124.1 |
| Protein | 43.7 |
| Fat | 26.5 |
| Other Fiber | 34gm |
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