Easy Goan Chickpea Usal recipe is the perfect protein-rich snack and tastes just as great with rotis. The use of fresh grated coconut adds both texture and a certain freshness.
Back home in Goa, we would eat pure vegetarian food on Mondays and Thursdays – no onion, no garlic, very traditional. And both my sister and me would day dream about prawns and make sullen faces over lunches and dinners over how we felt deprived of seafood. Such is the extent of fish being a staple. Of course all that changed when I grew up and started living away from home. Over time I’ve grown to appreciate the simplicity and ease with which it is possible to create extremely scrumptious meals minus the use of onion and garlic that I usually rely on heavily.
This traditional “Usal” recipe is perfect even for snacking and tastes just as great with rotis. This recipe is the perfect protein-rich snack and also works really well to pack for lunch boxes. The use of fresh grated coconut adds both texture and a certain freshness. You can get this dish ready in a jiffy with simple pantry ingredients especially if you use canned chickpeas (of course thats not what my Mum would do, but we won’t tell her that).
- 2 cups Chickpeas
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric Powder
- 3/4 tsp chilli powder
- 1 tsp sugar
- 1 tbsp coriander leaves (finely chopped)
- to taste salt
Soak the chickpeas overnight and pressure cook them with a pinch of salt. Alternatively, you can also use canned chickpeas - just run plenty of water through them so they have none of the caning liquid.
In a pan heat oil. When hot, add the mustard seeds and let them pop.
Add in the chickpeas, sugar turmeric and chilli powder and let it cook together for a couple of minutes.
Now sprinkle the fresh grated coconut and mix well. Adjust salt and turn off the flame.
Garnish with fresh coriander and serve with rotis.