How to prepare White Chickpea / Kabuli Channa / Kabuli Kadale husli / fry / sundal

Chickpea / Kabuli husli is a recipe which can be had any time of the day on any occasion along with lunch as a side dish or as a snack . I have listed this as a festival recipe since this has no onions / garlic and is done on Ganesh Chaturthi. I prefer cooking the same on the visarjana  day (bidding adieu to Lord Ganesh)to distribute it as prasadam. It is very simple to make with minimal ingredients and less effort, loved by most of the people especially kids.

Ingredients :

1 cup - Kabuli channa soaked in water overnight or atleast for 6-7 hours

2 tsp - cooking oil

1/2 tsp - mustard seeds

3-4 - slit green chillies 

Handful - Fresh finely chopped coriander leaves

1/2 cup - Freshly grated coconut

Salt as per taste (rock & fine)

Method:

Pressure cook kabuli channa with rock salt for up to 3 whistles. This chickpeas will take slightly more time to get cooked so cook for 3 whistles. Do not over cook, the chickpeas should be soft but not mushy. 



 Allow the cooker to cool

 Strain the water completely

 Start the seasoning by heating 2 tsp of oil, throw in the mustard seeds let it splutter, add chillies and fry for a while

 Add the cooked chickpeas and give it a good mix and fry for a minute 

 Add fine salt powder, note that we have already added rock salt while pressure cooking the chickpeas. 

 Finish off by adding grated coconut and finely chipped coriander

 Give it a good mix and switch off the flame.

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