Spiced Chickpeas

1. 1
   prep

   Soak and cook the chickpeas.

   1.Rinse 1 cup dried kabuli chana and soak in plenty of water overnight (8 hours).

   2.Drain the soaking water. Transfer chickpeas to a pressure cooker with 2 cups fresh water and 0.25 tsp salt.

   3.Pressure cook on medium heat for 3-4 whistles until tender but not mushy. Let pressure release naturally.

   4.Drain the chickpeas and set aside. Reserve the cooking liquid for another use.

   TIPThe chickpeas should hold their shape — test one between your fingers. Overcooked chickpeas turn mushy when sautéed.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tsp oil in a large pan over medium heat until shimmering.

   2.Add 0.5 tsp mustard seeds and let them splutter (30 seconds).

   3.Add 0.5 tsp cumin seeds, 0.5 tsp urad dal, and 2 broken dried red chilies. Sauté until dal turns golden (30 seconds).

   4.Add 10 curry leaves, a pinch of asafoetida, and 1 slit green chili. Stir for 15 seconds until fragrant.

   TIPKeep the heat at medium — urad dal burns quickly and turns bitter if the oil is too hot.
3. 3
   saute · ~1 min

   Sauté aromatics and spice powders.

   1.Add 1 inch grated ginger to the pan and sauté until the raw smell disappears (30 seconds).

   2.Sprinkle a pinch of red chili powder and a pinch of turmeric powder.

   3.Stir everything together for 20 seconds on low heat so the spices bloom without burning.

   TIPIf the pan is too dry, add a splash of water to prevent the spices from scorching.
4. 4
   saute · ~4 min

   Toss in the chickpeas.

   1.Add the drained, cooked chickpeas to the pan.

   2.Toss gently to coat each chickpea with the spiced tempering.

   3.Sauté for 3-4 minutes on medium heat until the chickpeas are warmed through and slightly crisped at the edges.
5. 5
   mix · ~1 min

   Finish with coconut and lemon.

   1.Turn off the heat. Add 3 tbsp fresh grated coconut and toss to combine.

   2.Squeeze 1 tsp lemon juice over the top and mix gently.

   3.Check for salt and adjust if needed.

   TIPAdding coconut off the heat keeps it fresh and moist — cooking it dries it out.
6. 6
   garnish

   Garnish with cilantro and serve warm.

   Transfer to a serving bowl, sprinkle with chopped cilantro, and serve warm as a snack or alongside rice and dal.

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