Quick, healthy and usually given as prasads in temples. Perfect South Indian evening snack made by our grandmothers. This is my contribution to Susan's 14th legume love affair.
Ingredients:-
1 cup of bengal gram soaked in hot water for at least 1 hour.
1 tsp of mustard
1 tsp of urad dal/back gram husked
3-4 red chillies
2-3 curry leaves
1/4 tsp of amchur (dry mango powder)
pinch of asafoetida
1/2 a cup of grated coconut
salt to taste
Method:-
Cook the bengal gram is microwave or in cooker (it shouldn't get over cooked)
In a pan heat oil and add mustard seeds. Wait for them to crackle.
Add asafoetida, curry leaves, urad dal and red chillies and fry till urad is golden brown.
Drain the bengal gram and fry till the moisture evaporates.
Add salt and amchur.
Add the coconut and fry for another minute or so.
2 comments:
This looks delicious and easy, Preeti! Thank you for your MLLA recipe!
(P.S. - Yes, green gram and chickpeas are both legumes. : })
Thanks Susan!
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