I honestly didn’t think of eating chickpeas for breakfast, but then, I previously hadn’t considered eating mung beans for breakfast, and yet mung beans work well for breakfast – Fahim loves it. … Well, to be honest, I didn’t realize at first that Fahim’s mom intended the chickpeas to be for breakfast. … That, and I think it might be because someone pointed it out to me. 😀 Tempered Chickpeas Serves 4-5 Ingredients 2-3 tablespoons oil 1 small onion, sliced 1 sprig curry leaves 1/2 teaspoon mustard seeds 2 teaspoons crushed red chilli peppers OR 5 dried red chillies, broken into pieces 1 – 1 1/2 teaspoon salt 300 grams dried chickpeas, cooked and drained (or about 600 grams cooked chickpeas) 200 grams coconut, freshly shredded (optional) Directions Put the oil into a hot pot.
Seeni Sambol – a lovely Sri Lankan dish
My mother-in-law makes a lovely seeni sambol – spicy, sweet onion sambol – that I love. But I didn’t have her recipe, so had to see what I could find. Because, of course, I had to have seeni sambol to go with my coconut roti. This picture doesn’t do the dish justice. Unfortunately, I forgot …