By: Sudha Lakkaniki

Region: Indian

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Main Ingredient: Sooji(Bombay Ravva)

Servings: 2-3

Time to Prepare: 10 - 15 minutes

Ingredients

Chick peas 3/4 cup
Oil- 1 tbsp
Ginger(Chopped) 1 tsp
Green chillies 3 or 4 (Nicely chopped)
Cumin Powder 1 tsp
Seasoning ingredients: Urad dal, Asafoetida, Mustard seeds, cumin seeds(each 1/2 tsp)
Curry leaves 1tbsp
Dry coconut powder 1 tbsp
Salt According to taste

Directions

Soak 3 tbsp of chickpeas (Any kind) overnight.
Drain water and pressure cook with 3 vizils.
Roast 1 1/2 cup of sooji till it gets a little change in colour with nice aaroma.(If you want to you can add 1/2 tsp of ghee. This is optional).
Put oil in pan to heat and add the seasoning ingredients and asafoetida to splutter and add curry leaves along with dry coconut powder. (You can use regular coconut also if you don't like dry). Add gunger and green chillies and fry for a minute. Add boiled chickpeas (you need not drain water). Add some more water (For one cup you have to add double the amount of water). Let the water boil along with chickpeas for five minutes.
Add the above mentioned quantity of Cumin powder and cook for one more minute to have the nice aroma. Slowly add sooji into boiling water reducing the heat to avoid clumps. Add salt to taste and mix well continuously and put lid for 2 minutes. Finally add a little oil or ghee to enhance the taste. Add some Cilantro also for flavour.
Serve with any type of pickle or chutney.

Nutritional info

Chickpeas are a very good source of protein.
We can make this not only for breakfast but also as a lunch box idea. You can increase the quantity of items according to your taste and number of servings.

Comments

If you soak 3 tablespoons of chickpeas, they will become 3/4 cup after boiling.
Whenever you cook chickpeas always pressure cook them thoroughly to avoid digestion issues.

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