1 (15 ounce) can chick-peas or garbanzo
Drain chick peas, wash and set aside.
Heat oil in medium size skillet or wok over medium heat. When oil is hot, but not smoking, stir in red chile pepper, black mustard seeds and urad dal. Cover and fry until mustard seeds burst (you will hear a popping sound) and urad dal is golden.
Immediately add drained chick peas, salt and coconut powder. Mix well and stir fry an additional minute.
Makes 2 to 4 servings.
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