This quote mademe thinking… Actually speaking, reading this makes me feel that I have been fortunate to have seen people like this… not wanting to elaborate much on that though…
I love any type of proteins for dinner. First of all it is delicious and secondly it makes you feel done with a little quantity. Since making the folks at home eat them is difficult, I try my level best to try different variants. I tried this for dinner and upon seeing it, didn’t get a positive response. But thankfully, it was totally wiped off. The HD preferred having it just like that without any chapathis with it, which is a plus point, as it can be had like a snack. The kids also enjoyed it. I loved the mildly spiced coated chickpeas that made me want for more…
Masala Kadala ~ Chickpeas in Spicy Sauce
- 1 cup chick peas soaked overnight
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 large onions minced
- 3 green chillies chopped
- 3/4 tsp ginger paste
- 1 tsp garlic paste
- 1 large tomato chopped
- 2 tbsp tomato paste
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/2 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1/2 tsp fennel powder
- Salt to taste
- 1/2 tsp garam masala powder
- Curry leaves/ coriander leaves for garnish
- Cook the chickpeas with salt till done. Drain and set aside.
- Heat oil in a saucepan, splutter mustard seeds. Fry the cumin seeds briefly.
- Saute the onions and chillies till soft. Add the ginger and garlic paste and cook till raw smell is gone.
- Add the tomato and cook for a couple of minutes. Add the tomato paste and cook on low flame till the tomatoes get fully mashed. Stir occasionally to avoid sticking to the pan.
- Add in the powders from turmeric to fennel and fry till the masalas turn a nice red color. Adjust the salt.
- Add in the drained chickpeas, mix well. Cook on closed lid for 5 minutes for the flavors to incorporate. Sprinkle in the garam masala and switch off the flame. Serve warm garnished with curry leaves!
- Awesome to have as it is, or with some rotis!