Name: Split Chickpeas (Senaga Pappu Kobbari)
Prep time: 2 min
Cook time: 28 min
Total time: 30 min
Yield: 4
Cuisine: indian
Ingredients: 1 cup split chickpeas ((Chana dal)); 1 ¾ to 2 cups water; ¾ teaspoon salt ( (adjust to taste)); 2 tablespoons oil (or ghee); ¼ to ½ teaspoon mustard seeds; ½ to ¾ teaspoon cumin seeds; 1 teaspoon urad dal; 1 to 2 sprigs curry leaves; 4 to 5 garlic cloves ((small or 2 to 3 large)); 2 to 3 dried red chilies ((broken)); 2 to 3 green chilies ((chopped or deseeded if preferred)); 1 teaspoon ginger ( (grated, optional)); 1 pinch turmeric ( (optional)); 1 pinch hing ((asafoetida, optional)); 1 cup coconut ( (Fresh or frozen or desiccated coconut))

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Split Chickpeas (Senaga Pappu Kobbari)

Nutrition Facts

Per serving · recipe makes 4 · 30m total

Servings

Calories

16% of a 2,000 cal day

330KCAL

Protein

12g24% DV

% DAILY VALUE

Total Fat16g

21%

Saturated8g

38%

Unsaturated8g

—

Total Carbs37g

14%

Fiber6g

23%

Total Sugars5g

—

incl. Added Sugars0g

Starch26g

—

Sodium473mg

21%

% Daily Value is based on a 2,000 calorie day.

Andhra-style split chickpeas tempered with mustard seeds, cumin, and coconut. Flavorful legume side dish served with rice or eaten as a snack.

Ingredients

4 SERVINGS

1 cupsplit chickpeas (chana dal) — dry
1¾–2 cupswater
¾ tspsalt
2 tbspoil — or ghee
¼–½ tspmustard seeds
½–¾ tspcumin seeds
1 tspurad dal
1–2 sprigscurry leaves
4–5small garlic cloves — or large garlic cloves
2–3dried red chilies — broken
2–3green chilies
1 tspginger — grated, optional
1 pinchturmeric — optional
1 pinchhing (asafoetida) — optional
1 cupfresh coconut — or frozen coconut or desiccated coconut

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Method

30m total

Read the method on Swasthi's Recipesswasthi’s original page

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sideindianbeansgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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