Mangalorean Sonay Sukka Recipe – Dry Chickpea Stir Fry by Archana’s Kitchen

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  • To start making the Mangalorean Model Sonay Sukhe, soak the chickpeas in water for a minimum of 8 hours or in a single day. 

  • Stress prepare dinner the chickpeas with water in order that it’s totally immersed and prepare dinner until accomplished. It will take about 25 minutes. As soon as accomplished change off the warmth and depart it to relaxation, the strain can be launched by itself. Drain the water away and preserve the chickpeas apart.

  • In a small pan; roast the components for the Bafat powder together with byadagi pink chillies, coriander seeds, cumin seeds, complete black peppercorns, turmeric powder till you get a superb roasted aroma from the coriander seeds. Flip off the warmth, cool and grind right into a effective powder.

  • Warmth a kadai with oil, add mustard seeds and permit it to crackle, add curry leaves and wait for five seconds.

  • Add the chopped onions, grated coconut and garlic, sauté until the onions are brown. Add bafat powder combine to the sautéed onions and blend effectively.

  • As soon as the spice powder is added, add the cooked chickpea together with the tamarind water and preserve sautéing until the water is evaporated and you’re going to get a dry dish.  Test the salt and seasonings and alter to fit your style.

  • Serve the Mangalorean Model Sonay Sukhe together with Kori Gassi and Neer Dosa as your sunday meal for your loved ones.



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