Ingredients
1cup soaked and boiled chana / Kadle / Brown chickpeas
5 tsp oil
1 tsp mustard
Curry leaves
1/2 tsp hing / asafoetida
4 chopped green chillies
1/4 cup grated fresh coconut
Salt to taste
Ingredients for saaru:
Drained water from boiled chana (around 1 cup)
1 slit green chilli
Salt to taste
For the tempering:
3 tsp oil
5 crushed garlic cloves
2 red chilli bits
Procedure
Drain water from the boiled chana and keep it aside
In a pan heat oil, add mustard, once it starts crackling add curry leaves, chopped green chillies and fry for a second
Add hing, saute for a while, add boiled chana, salt to taste, grated coconut and toss well
Cook for 5 mins, serve hot with rice and rasam
To make saaru/ rasam put the drained boiled chana water in a vessel, add slit green chilli, salt to taste and boil it
In a pan heat oil, add crushed garlic cloves and fry till brown, add red chilli bits and fry for a second
Turn off the flame and add this to the boiled saaru
Serve hot with rice
Those who don't like garlic can use hing / asafoetida and red chilli bits for tempering.
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