Mangalorean Style Sonay Sukka Recipe - Dry Chickpea Stir Fry

Name: Mangalorean Style Sonay Sukka Recipe - Dry Chickpea Stir Fry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Chickpeas (1 cup Kabuli Chana (White Chickpeas) soaked in water overnight and boile); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 piece Yellow Onion (1 Onion chopped); ¼ cup Coconut (1/4 cup Fresh coconut grated); ¼ cup Tamarind (1/4 cup Tamarind Water); 0 pieces Vegetable Oil (Oil for cooking (vegetable oil used)); 0 pieces Table Salt (Salt to taste); 3 pieces Byadagi Chili (3 Byadagi Dried Chillies); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi))

Mangalorean Style Sonay Sukka Recipe - Dry Chickpea Stir Fry - Indian Curry Recipes (Indian)

55 minIndian

Servings4

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Steps

1To begin making the Mangalorean Style Sonay Sukhe, soak the chickpeas in water for at least 8 hours or overnight.
2Pressure cook the chickpeas with water so that it is fully immersed and cook till done. This will take about 25 minutes. Once done switch off the heat and leave it to rest, the pressure will be released by itself. Drain the water away and keep the chickpeas aside.
3In a small pan; roast the ingredients for the Bafat powder including byadagi red chillies, coriander seeds, cumin seeds, whole black peppercorns, turmeric powder until you get a good roasted aroma from the coriander seeds. Turn off the heat, cool and grind into a fine powder.
4Heat a kadai with oil, add mustard seeds and allow it to crackle, add curry leaves and wait for 5 seconds.
5Add the chopped onions, grated coconut and garlic, sauté till the onions are brown. Add bafat powder mix to the sautéed onions and mix well.
6Once the spice powder is added, add the cooked chickpea along with the tamarind water and keep sautéing till the water is evaporated and you will get a dry dish. Check the salt and seasonings and adjust to suit your taste.
7Serve the Mangalorean Style Sonay Sukhe along with Kori Gassi and Neer Dosaas your sunday meal for your family.