Kondakadalai Sundal / Chickpeas Sundal

Sundal is a healthy and nutritious evening snack or salad with legumes. There are many types of  and variations of sundals prepared with different legumes , moong bean (paasi payaru), chickpeas (kondakadalai), chana dal ( kadalai paruppu),  peas (pattani), Lobia (Alasandula) etc.  This is a chickpea sundal also know as Kondakadlai Sundal. 

We had this as a salad for healthy dinner,  it's filling that it makes you feel full and reduces hunger pangs,  also reduces the urge to have any unhealthy snacks, its simple, healthy and yum too. Lets make the sundal.

Serves 2  or 3

Ingredients
1 Cup Dried Chickpeas / Garbanzo beans / Kondakadalai
1/3 Cup Frehsly Grated Coconut
A Sprig Curry leaves
3 Dry Red chillies
1 Teaspoon Mustard seeds 

A pinch of Asafoetida
1/4 Teaspoon Salt
1 Tablespoon Oil

Method

Soak chickpeas / kondakadalai for about 6 - 8 hours or overnight. Drain the water that they were soaked in and rinse them in fresh water.


Pressure cook the these in 2 -3 cups of water and 1/2 a teaspoon of salt till done. When done and the pressure has cooled down completely then drain the chickpeas in a strainer. 

Heat oil a pan or wok oil, add mustard seeds and let it splutter. Then add curry leaves, asafoetida,  dry red chillies, saute for a few seconds. Add the grated coconut and again saute for a second, add the chickpeas and salt, toss them till they are well mixed in the seasoning.  Take off flame.

Serve and enjoy a healthy and delicious meal!!

Labels : Lentils, Chickpea, Salads, South Indian, Healthy

Hummus (Bi Tahini) - Homemade

Hummus or houmous, is a food dip or spread that includes chickpeas, sesame seeds, olive oil, lemon juice, salt and garlic. "Hummus" in Arabic  means "chickpeas". Its origins are unknown, and it is popular in the Middle East, Turkey, Eygpt, Lebanon and North Africa. This is a Eygptian style Hummus.

In week 3 - day 12, for the marathon the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings.

Hummus (Bi Tahini) is hummus with sesame paste.

Ingredients

2 Tablespoons Tahini paste - homemade - see recipe below
2 Cups Chickpeas - boiled
2 Tablespoons Lemon juice
1/4 Teaspoon Cumin powder
1/4 Teaspoon Paprika powder
2 -3 Cloves Garlic - chopped finely
2 Tablespoons Water or Yogurt - I used water - see notes
4 Tablespoons Olive Oil
Salt to taste

Method

Tahini paste is expensive, but its easier to make it at home and very cost effective too.

Just roast one fourth cup of sesame on the tava, do not let it turn brown, just lightly till is emits an aroma, cool it and grind it with olive oil till you achieve a smooth paste.

Place the boiled and chickpeas in a grinder (reserve a few for garnishing purposes), then add the rest of the ingredients. Grind everything together until it becomes a smooth paste. Taste and adjust flavors according to your taste, some people prefer More - tahini, or lemon, or garlic or chilly, add what you feel you like according to your taste . The Hummus is ready. 

Serve with sprinkled red pepper flakes or paprika on top. Drizzle olive oil on it. Garnish with boiled chickpeas. Enjoy this Hummus.... healthy, tasty with pita bread or as.. we have it on a bread toast too. It taste yummy. 

My Notes :

You can use canned chickpeas too, but make sure u rinse the chickpeas well of all the brine then in fresh water.

I used the water in which the chickpeas were boiled.

Labels : Sesame seeds, Chickpea,Homemade, Chutneys & Dips, Eygpt, Blogging Marathon, Continental Cuisine

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Chole Methi / Chickpeas with Fenugreek

I love the aroma of cooked methi. But Fenugreek(methi) leaves were one of the greens that is hated by my daughter and hubby, they will only eat parthas when made.

When I made this, did not reveal what had gone into it. They enjoyed their meal without knowing that they are eating methi.  The methi does not taste bitter in this dish because I saute the  methi in little oil  till cooked.  Then this is  mixed in the chole.  Try this and everyone in your house too will happily have this dish.  This recipe is from a TV cookery show.

Ingredients
2 Cups Boiled Chickpeas
1/2 Cup onions - finely chopped
1 Teasp00n Ginger paste
2  Tomatoes
2 Cups Methi leaves -  chopped
1/2 Teaspoon Garam masala powder
1/2 Teaspoon Coriander powder
1/2 Teaspoon Cumin powder
1 Teaspoon Chilli powder
1/4 Teaspoon Turmeric powder
1/4 Cup Oil
Salt to taste

Method

In a pan heat little oil and fry the methi till soft and cooked,  keep aside

Heat oil in another add ginger paste, onion and fry till translucent. Then add tomatoes, all the masalas – garam masala, coriander powder, cumin powder, chilli powder, turmeric. Mix well and a little water, salt and fry till oil leave the sides. 

Now add chickpeas and a cup water, stir it for a minute  cover and cook till oil floats.   Then methi and stir it till methi is incorporated . Cook only for a minute for two. Take off the flame. Serve hot with chapatis and raita.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 54

Linking this to Valli's 'Cooking from Cookbook Challenge: July -- Week 4.

Labels : Vegetables, Methi, Chickpea, Healthy, Blogging Marathon, CCChallenge

Punjabi Chole - No Onion No Garlic

This is a Jain recipe. The Jain's do not eat onion and garlic in their cooking. This is still a very tasty dish even though, no onion or garlic is used in the preparation. But the Jain use a little extra oil to balance the taste and texture of their dishes. So do not cut down the quantity of oil in the recipe. 

Making no onion no garlic recipes is a challenge. This theme is chosen for the Blogging Marathon, so you find in the previous two days all Jain recipes.

Though there is no onion no garlic in this chole it is still delicious and has an excellent taste. When I tasted this chole it reminded me of the chole samosa plate that is served at Bandra Linking road which I, relish. This taste exactly same as that. So here's the recipe.

Ingredients
2 Cups Chickpeas - boiled
3 Dry Red chillies
1 Teaspoon Cumin seeds
1 Bay Leaf
A pinch of Asafoetida
A spring Curry leaves
1 Tablespoon ginger - green chilly paste (see notes)
1/2 Cup Tomato - chopped
3 Medium size Tomatoes - blanched, skinned and pureed
1 Teaspoon Turmeric powder
1 Teaspoon Red chilly powder
1/2 Teaspoon Amchur powder
2 Tablespoons Chole masala (click here for the recipe)
1/2 Teaspoon Sugar
1 Cup Water
2 Tablespoon Coriander - finely chopped
3 Tablespoon Oil
Salt to taste

Method

In a pan heat oil,  add cumin seeds, bay leaf, red chillies, asafoetida and curry leaves. Then add ginger chilly paste. And fry well, then add the tomatoes chopped, salt to taste, turmeric, red chilly powder, chole masala and fry well till oil separates. Then add tomato puree. Fry well add amchur powder and sugar and fry well till oil separates add boiled chole and water, and let it boil covered for 10 minutes. Garnish with chopped coriander and serve hot.

We had this with Two Grains Roti and Mint Boondi Raita.

For the Mint Boondi Raita

Ingredients

1 Cup Thick Curds

1/2 Cup Salted Boondi

1 Tablespoon Mint leaves - chopped

1/2 Teaspoon Sumac / Red Chilly powder

Salt to taste

1/2 Teaspoon Sugar

Method

Mix the curds, boondi, salt  and sugar and mint together.  Remove it in a bowl and sprinkle sumac.  Serve chilled.

Notes:
For ginger – chilly paste: 50 grams ginger + 30 grams chillies wash clean and grind to paste, store in the refrigerator .

Labels:  Chickpea, Complete Meal, Healthy, Jain food, Main course, No Onion No Garlic, Vegan, Vegetarian, Gluten free,  Mint, Raita

Chole Sabzi (Chick Peas) / Kabuli Channa

March 1, 2014

During my college days we used to regularly eat Chole Bhature at Gurukripa Sion.  Still remember those days and taste of this dish which is Mumbai famous street food.  Today, I, give you my version of this dish Chole.

Ingredients

Kabuli channa / Chick peas   1 cup (wash & soak overnight)
Red chilly powder                     1 teaspoon
Coriander powder                     1 teaspoon
Tumeric powder                        1/4 teaspoon
Chole Masala                              1 tablespoon
Amchur powder                         1/2 teaspoon
Garam masala                            1/4 teaspoon
Jaggery                                        1/2 teaspoon
Salt to taste

Grind to paste

Onions                  2 nos
Tomato                 2 nos
Green chilly         1 no
Ginger                   1 teaspoon
Garlic                     1 teaspoon

Tempering

Oil                                         2 tablespoons
Bay leaf                                1 no

Garnishing

Coriander                          1 tablespoon chopped
Cubed fried potatoes      1 large


Method

Boil the chick peas in 4 cups of water in a cooker for 5 minutes.

In a kadai heat oil add the bay leaf, ground paste and fry well till oil separates.  Then add the cooked chick peas, chilly, coriander, chole, amchur, turmeric powder and salt mix well. Then add the water in which the chick peas was cooked give it a quick stir.  Cook on high flame for 2 minutes.  Cover with lid lower the flame and cook for 15 minutes.  Add the garam masala, jaggery  cook again for 5 minutes. Garnish with coriander and fried potatoes.  Serve hot with puris or Bhatura.  I prepared it dry with very little gravy.  You may adjust the gravy to your choice.

Labels: Vegetables, Lentils, Healthy, Main course, Vegan, Chickpea