• Poriyal Recipes >Kondakadalai avarakkai masala sundal | Chickpea broad bean stir fry

Kondakadalai avarakkai masala sundal | Chickpea broad bean stir fry


Tri colour poriyal independence day special recipe


Cuisine Style: India | Cooking Time: 10 min | To Serve: 4 | Type : Side dish, Poriyal, Stir Fry | Take with : Rice

Ingredients

  • Kondakadalai [Kala channa, Brown chickpeas– ½ cup
  • Avarakkai [broad bean] – 6
  • Onion – 1 [chopped]
  • Garlic – 1 clove [mashed]
  • Curry leaves – 1 spring
  • Green chilli – 1 [chopped]
  • Coconut – 2 tbsp [grated]
  • Kasuri methi [Kasoori methi , Dried fenugreek leaves] – 2 tbsp
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Garam masala powder – ½ tsp
  • Dry mango powder – ½ tsp [optional]
  • Mustard seeds – ½ tbsp
  • Cumin seeds – ½ tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

Preparation

  • Wash & soak Brown chickpeas overnight or 8 hours, then pressure cook for 4 to 5 whistles.
  • Heat oil in a pan add mustard seeds, let it sputter.
  • Then add cumin seeds, curry leaves
  • Add onion sauté till light brown.
  • Add garlic, green chilli, curry leaves sauté.
  • Add broad beans, turmeric powder, red chilli powder sauté well.
  • Sprinkle water cook till soft.
  • Add boiled chickpeas, garam masala powder, dry mango powder, coconut & salt sauté.
  • Add dried fenugreek leaves, coriander leaves sauté gently.
  • Then Cut off heat serve hot with chapatti, or rice

Chickpea broad bean stir fry
Chickpea broad bean stir fry


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