Recipe for cooking chick pea soondal

Recipes from India :: Indian Main Dish Vegetables

1 (15 ounce) can chick-peas or garbanzo
    beans, drained, rinsed
1 Tbsp. corn oil
1 dried red chile pepper
1 tsp. black mustard seeds
1 tsp. urad dal
1/2 tsp. salt
1/4 c. unsweetened coconut powder

Drain chick peas, wash and set aside.

Heat oil in med. size skillet or wok over med. heat. When oil is hot, but not smoking, stir in red chile pepper, black mustard seeds and urad dal. Cover and fry until mustard seeds burst (you will hear a popping sound) and urad dal is golden.

Immediately add drained chick peas, salt and coconut powder. Mix well and stir fry an additional minute.

Makes 2 to 4 servings.

Variations
You may also add 1/2 tsp. poodhi powder or a chopped green chile. Stir well. Or, use dried red beans, dried green peas or dried chick-peas. Soak dried beans in water over night. After soaking, cook beans in water until tender. Drain water and set beans aside. Follow the recipe directions above.