Guest guest Posted July 4, 2011 Report Share Posted July 4, 2011 The last recipe likely had too much fruit. Hope yogurt is ok! 4 tbsp plain yogurt 1/2 red onion very finely chopped - I do mine w way less onion 1/2 fresh red chili- seeded if you like it milder .slice fine 14 oz/400g canned chickpeas rinsed and very well drained 2 tsp vegetable or peanut oil. I like olive oil 2 tsp cumin seeds 2 tsp black mustard seeds Pinch of ground asafoetida- if u can stand the smell haha 1 tsp lemon juice Pepper Chopped fresh mint to garnish Put your yogurt, onion and chili in a bowl and stir together. Stir in chickpeas and set aside. Heat oil in a kadhai, wok or large skillet Over medium-high heat. Add cumin seeds, mustard seeds and asafetida and stir for 1 - 2 minutes until seeds jump and crackle. Immediately tip the hot seeds into the chickpeas and stir. Add lemon juice and pepper to taste. Eat or chill for layer Quote Link to comment Share on other sites More sharing options...
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