Chick Pea Soondal

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Chick Pea Soondal

 

1 15 ounce can chick-peas or garbanzo beans, drained, rinsed

1 tablespoon corn oil

1 dried red chile pepper

1 teaspoon black mustard seeds

1 teaspoon urad dal

1/2 teaspoon salt

1/4 cup unsweetened coconut powder

 

Drain chick peas, wash and set aside.

Heat oil in medium size skillet or wok over medium heat. When oil is hot, but

not smoking, stir in red chile pepper, black mustard seeds and urad dal. Cover

and fry until mustard seeds burst (you will hear a popping sound) and urad dal

is golden.

Immediately add drained chick peas, salt and coconut powder. Mix well and stir

fry an additional minute.

Makes 2 to 4 servings.