Kondakadalai avarakkai masala sundal | Chickpea broad bean stir fry

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
• 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