KACANG KUDA – CHEF DAVE

KACANG KUDA – CHEF DAVE #chefdaveveganjourney #chefdavevegantamizh #veganstyle #kacangkuda Preparation time: 10 minutes Cooking time: 30 minutes Serving: 2-3 pax Recipe Ingredients: 1 cup chickpeas (soaked) ½ tsp salt ½ tsp turmeric powder Water as needed Stir-fry ingredients: A little coconut oil Mustard seeds as needed ½ onion (sliced) 3-5 dry chilies (finely chopped) A few curry leaves A pinch asafoetida powder (hing) Salt to taste Cooking method: 1.In a pressure cooker, combine soaked chickpeas, water, turmeric powder, and salt. Mix well and cook until four whistles sound. Then, strain and set aside. 2.Heat a little coconut oil in a pan until hot. Add mustard seeds and stir briefly. 3.Add onion, dry chilies, and curry leaves. Stir until fragrant. 4.Add asafoetida powder, cooked chickpeas, and salt to taste. Stir-fry briefly and it's ready to serve.