You come to my kitchen at any point of time in any day, you will certainly find these sprouted cute black chickpeas in a polythene bag stuffed somewhere in the refrigerator. Don’t get me wrong…..I don’t soak and sprout these black chickpeas every day…I really don’t do it??? You must be raising your eyebrows right now….Scroll down…
It is a custom to soak few chickpeas as an offering to Lord Ganesha in everyday morning pooja. Chickpeas soften and double their size by evening which I just stuff in a bag or box. These pretty black legumes collected like this over a week would sprout and ready for cooking. But my family is not so fond of these tiny sins. So basically I just include them in a curry along with any veggie like pumpkin or elephant yam.
But today I thought of making this chickpea sundal which can either be relished as snack or as accompaniment with rice-rasam. I was deeply skeptical about how the kids would accept them…they love to munch or not. But I was overjoyed to see the empty chickpea sundal bowl at tea time. 🙂 My daughter loved to have them as snack. I cooked the chickpeas in seasoning itself, but you can alternatively pressure cook them with little salt. It is very easy this way. The only spice used in chickpea sundal is cumin seeds which is coarsely ground with coconut and mixed with chickpeas. Cumin flavored, spicy sundal thus ended up being delicious and kids favorite.
Meet you all with one more interesting recipe. Till then bye.