The Sensitive Kitchen

Sunday, September 28, 2014

Spicy Kabuli Chana Sundal

My older daughter loves the spicy kick of milagai podi, which our family fondly calls "gunpowder." This dish marries the idea of that dry seasoning powder with traditional sundal.

1 c kabuli chana (black chickpeas)
2 tsp coconut oil or ghee (divided)
1 or 2 red chiles
1/2 tsp black peppercorns
1 Tbsp coriander seed
1 Tbsp urid dal
1 tsp black mustard seeds1 tsp urid dal
6-8 curry leaves
1/2 to 3/4 tsp salt (to taste)

Soak chickpeas overnight in 3 times their volume of water. Drain, rinse and drain. Cover with fresh water. Pressure cook 20 minutes or until firm but tender. Drain; set aside.

In a large skillet, heat 1/2 tsp oil. Add chile(s) and peppercorns. When fragrant, add coriander seed and urid dal. When dal is light golden brown, remove spices. Grind to a fine powder; set aside.

While chickpeas are still warm, heat remaining oil over high heat in same skillet. When it shimmers, add mustard seeds and quickly cover. When they pop, add urid dal and curry leaves. When dal is light golden brown, add cooked chickpeas. Toss to coat with oil and drive off some moisture. Reduce heat to medium. Add spice powder and salt. Toss until fragrant. Remove from heat. Serves 4 as a snack or prasad.

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