Chick Pea Soondal
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
1 (15 oz.) can chick-peas or garbanzo beans, drained and rinsed
1 Tbsp. corn oil
1 dried red chile pepper (de arbol chiles work well)
1 tsp. black mustard seeds
1 tsp. urad dal
1/2 tsp. salt
1/4 cup unsweetened coconut powder
Drain the chick peas, then wash and set aside.
Heat the oil in medium size skillet or wok over medium heat. When oil is hot, but not smoking, stir in the red chile pepper, black mustard seeds and urad dal. Cover and fry until the mustard seeds burst (you will hear a popping sound) and the urad dal is golden.
Immediately add the drained chick peas, salt and coconut powder. Mix well and stir fry an additional minute.
Makes 2-4 servings.