Fresh roasted chickpeas dip with sweet and tanginess of onion, tomato. Slow roasted chickpea is the key for this recipe as it could change the taste of recipe totally when it's not roasted properly. So, low heat is required for this chutney. This could take a little longer and can avoid burning of chickpeas.
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Recipe:
- Prep time - 5 mins
- Cooking time - 20 mins
- Serves - 3
Ingredients:
- Chickpeas - 1/2 cup, split
- Onion - 1/2, sliced
- Tomato - 1/2, diced
- Green Chili Pepper - 2, cut crosswise
- Ginger - 1 inch, chopped
- Salt to taste
- Oil - 2 tsp , 1 + 1/2 + 1/2 divided
- Mustard seeds - 1/2 tsp
- Split black gram - 1/2 tsp
- Curry leaves - few
Method:
- In a pan, slow roast the chickpeas with 1/2 tsp oil and keep it aside.
- Saute onion, tomato, green chili pepper and ginger with 1 tsp oil.
- Cool it down completely and blend it in a blender with enough salt and water.
- Season it with mustard seeds, split black gram and curry leaves in 1/2 tsp oil.
- Serve with hot dosa, idli or upma.
Hope you like this recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Follow my blog and subscribe my Youtube channel for more updates. Have a good day!
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