Wednesday, October 5, 2011

Sauteed Chickpeas - Kadalai Sundal

Today is Saraswati puja. Most Hindus prepare and offer a variety of food to Goddess Saraswati today. One of the many items found at the offering table is sauteed chickpeas (kadalai sundal). I have been thinking about posting this recipe for a very long time and finally got the opportunity today. If you disregard the hours spent to soak and boil the chickpeas, this is an easy recipe with few basic ingredients. Apart from finding its place on the festival tables, sauteed chickpeas also make for a healthy snack and breakfast.
1 1/4 cup chickpeas
Oil (as needed)
1 onion
1/2 tsp cumin
3-4 dry red chilis
2 springs of curry leaves
Salt to taste

Soak the chickpeas overnight or for about 10-12 hours. Boil the chickpeas with salt for about 50 minutes, or until soft, at medium to high heat. Cut the onion finely and split or cut the red chilis. In a pan, heat oil and add cumin. Let the cumin darken a little bit. Then add onion, curry leaves and red chilis and fry until fragrant and light golden brown. Add the chickpeas and saute for 5-10 minutes. Ready to be served!   

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