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Author Notes: Oh boy, that recipe name almost qualifies as a tongue twister!,
'Sundals' are simple stir fries using lentils or beans as the key ingredient.
Primarily of South Indian origin, they are a staple holy offering during the Hindu festival of Navratri. While the choice of lentils & beans may be numerous, the basic seasoning is almost always a 'tadka' (mustard, a dried arbol & dehusked split 'Urad' dal, sputtered in smoking hot oil) and a pinch of asafetida powder. Certainly NOT toasted Schezuan pepper!
The inspiration for this dish comes from Merill who suggested this recipe
created by chezsuzanne.
Asafetida is a spice pretty much confined to Indian cuisine & it was pleasant to discover that it paired very well with schezuan pepper. The pepper itself lends a nutty aroma that complements the dish beautifully.
Thanks Merill & Chezsuzanne for helping me unlock the potential of this wonderful spice!
- 28 ounces can garbanzo beans
- 1 teaspoon schezuan pepper powder, toasted lightly
- 1 teaspoon Mustard seeds
- 1 teaspoon split dehusked Urad dal (optional)
- 1 dried arbol chilli pepper crumbled lightly
- 1 pinch Asafetida
- 1/8 teaspoon turmeric powder
- 1-2 tablespoons juice of a lemon or lime
- 2 sprigs chopped cilantro for garnishing
- 2 tablespoons Olive oil
- Salt to taste
- Drain & discard the liquid from the can of garbanzo beans. ( the precooked beans have sufficient salt to season the dish, but feel free to add more as per your personal taste)
- Heat oil till hot and add the mustard seeds. Once the seeds sputter & pop, add the arbol chilli and asafetida. Stir to combine.
- Add the drained garbanzo beans, toasted schezuan pepper & turmeric. Mix well.
- Lower the burner to a simmer, cover the pan & cook for 5 minutes till the flavors blend.
- Transfer to a serving dish, drizzle with lime/lemon juice & garnish with cilantro.
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Street Food
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