Spiced Garbanzo ( chana / Kondakadalai sundal )

Mildly spiced garbanzo beans:

1 cup cooked garbanzo beans or canned cooked beans.
1/2 tsp mustard seeds
Salt to taste
2 tsp oil
Pinch of asafoetida powder
1 tsp chilli flakes or 2 small red chillies.
Pinch of asafoetida powder

Soak the garbanzo beans overnight or use canned cooked beans for this recipe.
Take a broad pan , put 2 tsp of oil and add mustard seeds when hot. When they crackle add some split black gram dal and 2 red chillies. Add some curry leaves.

When it turns golden add the cooked garbanzo beans or drain liquid from the canned beans and add to the tempering. Add little salt if using soaked and pressure cooked beans.
In the Indian cuisine addition of asafoetida powder is essential for any kind of beans as it is anti flatulence and aids in prevention of gastritis.

The choice of tempering is optional and you can choose to add white pepper powder, sprigs of curry leaves and drizzle 2 tbsp of lime juice instead of salt.
Adding chopped cilantro and  some fresh cucumber, chopped cherry tomatoes turns this into an awesome tongue tickling salad.

Garbanzo beans are so incredibly versatile that you can simply prepare stand alone dishes as in gravy or use in salads. A very popular Indian gravy called chana masala uses this with some spicy gravy and myriad spices. The beans gets turned to an exotic side dish with the subtle flavors.

The beans gets turned to an exotic side dish with the subtle flavors.of spices and a good accompaniment for rice, naans or rotis. A wedge of lime adds to the taste.

This kind of dry spiced garbanzo beans is also eaten as a mid morning or late afternoon snack in India as it is nutritious and quite filling.Children are encouraged to snack on these rather than sweet based  munchies.

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