Thursday, February 11, 2010

Spicy Chickpea - Reposted for MLLA - 20


Ingredients:

1.Chick Pea - 2 Cups (Soaked overnight)
2.Ginger-Garlic Paste - 1/2 tsp
3.Onion - 1/4 Cup (Finely chopped)
4.Carrot - 1/4 Cup (Grated)
5.Bell Pepper - 1/4 Cup (Finely Cut)
6.Red Chilly Powder - 2 tsp (More or less depending on your taste)
7.Garam Masala - 1/2 tsp
8.Curry Leaf - Small qty
9.Coriander Leaf - 1/4 Cup (Finely Chopped)
10.Mustard - 1 tsp
11.Oil - Little qty (enough to fry veggies)
12.Salt - Needed qty

Procedure:

1.Pressure cook Chickpea with salt.Keep aside.
2.Add oil in a pan and pop mustard.Then add ginger-garlic paste and fry till raw smell is gone.
3.Now add onion, bell pepper and carrot. Fry them well and when the onion turns golden brown, add little qty of salt, red chilli powder and garam masala.Mix well.
4.Now, in medium flame add cooked chickpeas and mix the contents well.
5.Close the pan with lid and leave it as such for another 5 minutes.
6.Before taking out of the stove, add chopped coriander and curry leaf.
7.Serve hot.

This participates in The Crispy Cook's MLLA - 20, an event started by Susan.




13 comments:

vineetha said...

NIce presentation dear.

Swathi said...

Nithu,

Chickpeas looks delicious, presentation is also good,

Tina said...

Yummy and delicious chickpeas.....Nice click too...

Rachana Kothari said...

Yummy and delicious!

Rachel said...

Another creatively decorated and tempting dish. Thanks for sending it over to My Legume Love Affair.

Jyoti said...

Looks GR8! Nice presentation.

AdukalaVishesham said...

wow really good post... and pic looks awesome..

Priya said...

Lovely chickpeas..looks tempting..

Devi said...

Oh Nithu.. the recipe is so so tempting!!!.. looks perfect and healthy!!.. and as always, cute presentation!!!:)

Gita said...

Nice dish dear...looks very colorful :)

Sowmya said...

lovely presentation dear..looks delicious..

Renuka Bedre - Rao said...

this is simple and tasty! Nice click too!

RAKS KITCHEN said...

Nice entry for the event! I love spicier,but i knew only a mild version,thanks for the recipe!