Sunday, November 24, 2013

Sundal (2013 Diwali Spl)

This is one of the recipe that will be present in every home and temples on every festive occasions in South India.....Easy but irresistible one. ...

About Chick Pea:

The chickpea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East.
Other common names for the species include garbanzo beanceci beanchanna and Bengal gram.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle.
In the Iberian Peninsula, chickpeas are very popular: In Portugal they are often used in hot dishes with bacalhau and in soup. In Spain they are often used cold in different tapas and salads, as well as in cocido madrileño. In Egypt, chickpeas are used as a topping forKushari.
Hummus with olive oil
Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini, sesame seed paste, the blend called hummus bi tahini, or chickpeas are roasted, spiced, and eaten as a snack, such as leblebi. By the end of the 20th century, hummus had emerged as part of the American culinary fabric. By 2010, 5% of Americans consumed hummus on a regular basis, and it was present in 17% of American households.
Some varieties of chickpeas can be popped and eaten like popcorn.
Chickpeas and Bengal grams are used to make curries and are one of the most popular vegetarian foods in IndiaPakistanBangladeshand the UK. On the Indian subcontinent, green chickpeas are called Chana (ચણા) in Gujarati Harbharaa in Marathi, while other varieties are known as Kadale Kaalu in KannadaChanagalu  in Teluguchana in Hindi and other related languages, small brown peas are called Chhola and the whitish bigger variety is called Kabuli Chhola in Bengali and Konda Kadalai in Tamil,[12] where they are a major source of protein in a mostly vegetarian culture. Typically Chana in Hindi and Punjabi might refer to both varieties, as might chhole, but the former is more the green hard small variety while the latter is the large creamy softer one and also the more popular dish served around the region at home and at celebrations.
Chana masala, a popular dish fromPunjab, India
Many popular dishes in Indian cuisine are made with chickpea flour, such as Mirchi Bajji and Mirapakaya bajji Telugu. In India, as well as in the Levant, unripe chickpeas are often picked out of the pod and eaten as a raw snack and the leaves are eaten as a green vegetable in salads. Chickpea flour is also used to make "Burmese tofu" which was first known among the Shan people of Burma. The flour is used as a batter to coat various vegetables and meats before frying, such as with panelle, a chickpea fritter from Sicily.Chickpea flour is also used to make the Mediterranean flatbread socca, and a patty called panisse in Provence, southern France, made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent.
Halua of chickpeas, a popular sweet dish of Bangladesh
In the Philippines, garbanzo beans preserved in syrup are eaten as sweets and in desserts such as halo-haloAshkenazi Jews traditionally serve whole chickpeas at a Shalom Zachar celebration for baby boys.
Guasanas is a Mexican chickpea recipe in which the beans are cooked in water and salt.
Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. To make smooth hummus the cooked chickpeas must be processed while quite hot, since the skins disintegrate only when hot.
Chickpeas (Cicer arietinum) do not cause lathyrism. Similarly named "chickling peas" (Lathyrus sativus) and other plants of the genusLathyrus contain the toxins associated with lathyrism.

Ingredients:


Garbanzo beans/chick peas, can - 2 (14 ounce each)
Dry red Chilly - 3
mustard seeds - 1 tsp
Coconut flakes - 1/4 cup
Curry leaf - 1 sprig
Salt

Method:

If u don't Have Canned Garbanzos , Soak 2 cups of chickpeas overnight in water and pressure cook the next day for 3 to 4 whistles.


Take a pan add oil, once hot add mustard seeds, red Chilly, curry leaf,then Chickpea, finally coconut and salt. ..Add salt carefully.

Serve hot.

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