Serves 4

Ingredients
1 cup chickpeas brown soaked overnight 1 tsp. coriander leaves finely chopped
4-5 green chillies sliced fine 2 tsp. lemon juice
1/2 cup fresh coconut scraped 2-3 pinches asafoetida
1/4 tsp. mustard seeds salt to taste
1/2 tsp. cumin seeds 1 tbsp. oil
1 stalk curry leaves

Method

  1. Pressure cook peas till tender (5-6 whistles).
  2. Drain and keep aside. Heat oil, add seeds allow to splutter.
  3. Add chillies, curry leaves and stir.
  4. Add peas, coconut and other ingredients, except coriander.
  5. Stir cook till the water is evaporated.
  6. Serve hot or cold.
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 182 Carotene ( μg ) 53.81
Protein (g) 4.97 Vitamin C (mg) 1.72
Carbohydrate (g) 17.24 Mg (mg) 40.42
Fat (g) 10.32 Na (mg) 9.33
Fibre (g) 1.7 K (mg) 208.75
Minerals (g) 0.92 Mn (mg) 0.36
Calcium (mg) 54.63 Zn (mg) 1.59
Phosphorus (mg) 11.25 Cr (mg) 0.004
Iron (mg) 1.5

Modification

Reduce the amount of coconut used . Other vegetables like green mango can also be added to increase flavour and fibre .
Ingredients
1 cup chickpeas brown soaked overnight 1 tsp. coriander leaves finely chopped
4-5 green chillies sliced fine 2 tsp. lemon juice
25 g fresh coconut scraped 2-3 pinches asafoetida
1/4 tsp. mustard seeds salt to taste
1/2 tsp. cumin seeds 1 tbsp. oil
1 stalk curry leaves
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 154
Protein (g) 4.69
Carbohydrate (g) 16.43
Fat (g) 7.72
Fibre (g) 1.5
Minerals (g) 0.86