Chickpeas 1 cup
Green Chiles 4
Turmeric Powder a big pinch
Salt to taste
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1/2 tsp
Broken Red Chillies 4
Asafoetida a big pinch
Curry Leaves 5
Oil 1 tbsp
Method of preparation:
Soak chickpeas in water overnight.
Pressure cook in 3 cups of water for 2 whistles.
Remove stems and slice green chillies into halves.
In a deep pot, add the cooked chickpeas and mash them with a hand blender.
Add 1 or 2 cups of water, sliced green chiles, turmeric powder and salt.
Simmer for 10 to 15 mintues.
Heat oil in a pan, add urad dal, mustard seeds, cumin seeds, red chillies and curry leaves.
Then add asafoetida, remove from heat and add this talimpu to above chickpea dal.
Serve hot with rice or roti.
Notes: Don’t overcook chickpeas. You can also blend the soaked chickpeas and then simmer the whole dal for half an hour.