Brown chickpeas and coconut stir fry, No oil

 

 

Brown chickpeas are a darker brown variety of the regular chickpeas or garbanzo bean. This stir fry is also called Sundal in Tamil Nadu where it is prepared during festivals as an offering to the gods and also received as prasadam from the temples. A healthy and crunchy snack, it can be eaten as such or with rice.

 

 

 

The parts of the kadala thoran...

Brown chickpeas - 2 cups

Onion - 2, medium

 

Green chili - 2

 

Garlic - 2 cloves 

Water - a splash

 

Salt - 1/2 tsp

 

Coconut, grated - 3/4 cup

 

 

 

The means to achieve the scrumptious dish..

 

 

Sous the brown chickpeas overnight in water. Drain water using a colander. Pressure cook the chickpeas in water with a pinch of salt until cooked through and through. Clear out excess water. 

 

 

Chop onion, garlic and green chili into small pieces. Heat a deep-bottomed steel pan. Throw in onion, garlic and green chili. Add water to cook the onions. Toss around for 5 minutes.

 

 

 

 

 

 

 

 

 Add in cooked chickpeas. Make a well in the center of the vessel by moving some of the chickpeas to the side. Cast in coconut into the center of the pan and cover with the chickpeas moved to the sides earlier. Cook on low heat for 5 minutes. Fling in salt. Stir to intermingle everything. Serve with quinoa and delight in the wholesome, nourishing thoran.