Chickpeas Paneer Sundal

Ingredients:
Brown chickpeas - 1 cup
Cottage cheese/paneer - 200 gm (low fat)
Salt (as per taste)
Chaat masala - 1/4 tsp.
Ginger - 1.5 inch (chopped)

For tempering:
Mustard seeds - 3/4 tsp.
Cumin seeds - 3/4 tsp.
Whole black gram (de-husked) - 1 tsp.
Whole dry red chillies - 3
Asafoetida - a pinch
Curry leaves - few
Oil

To garnish:
Grated coconut
Grated carrot

Method:
Soak the chickpeas for 8 hours. Discard the water. Then add fresh water and required salt.
Pressure cook upto 3 whistles.
Strain the chickpeas and keep aside.
Cut the cottage cheese into small cubes. Keep aside.
Heat a little oil in a pan and add the mustard seeds, black gram and cumin seeds.
Allow the mustard seeds to crackle and roast the black gram till they are shaded to a golden colour.
Now add the asafoetida, dry red chillies (divide each chilli into two or three pieces), ginger pieces and curry leaves.
Add the chickpeas and cottage cheese. Toss 'em.
Finally sprinkle the chaat masala and toss 'em again.
Garnish with carrot and coconut. Serve.

Posted in: Sundal