Khana- Indian Recipes and Cuisine

Method

Step 1: Wash and soak the garbanzo beans overnight. Cook them with turmeric till the beans are very soft.
Step 2: Drain well, sprinkle with salt and set aside. Heat the oil in a large heavy-bottomed skillet and add the mustard seeds.
Step 3: When they start spluttering, add red pepper, asafoetida powder, curry leaves and green chilies and saute for a minute or two.
Step 4: Add the drained chickpeas to the pan and stir continuously for a minute or two. Remove from the stove. Serve warm or cold.

Step 5: A tasty variation of this recipe is to combine grated coconut and raw mango slices with it.
Step 6: After seasoning the oil with spices add two teaspoons fresh lemon juice along with the drained chickpeas to the skillet.
Step 7: Pan-fry for a minute or two while stirring continuously. Remove from the stove. Sprinkle one medium size raw mango cut into small cubes and 1/2 cup freshly grated coconut and stir gently to mix.
Step 8: Garnish with fresh cilantro leaves. Serve warm or cold.
Step 9: This simple and healthy bean salad is prepared as offering at temples.
Step 10: Traditionally this recipe is prepared with Indian garbanzo beans that are smaller in size and have a brownish skin. Dried on canned garbanzo beans may be substituted.

Ingredients

2 cup Garbanzo beans

1/2 teaspoon of turmeric powder

Salt to taste

2 tablespoons of vegetable, corn or canola oil

1 teaspoon mustard seeds

2 dried red chili pepper (serrano, cayenne or Thai), broken into pieces

or 1/2 teaspoon crushed red pepper

1/2 teaspoon asafoetida powder

A few fresh curry leaves

2 hot green chili peppers (serrano or Thai), thinly sliced (use less for milder taste)