Chickpea Sundal
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.
Suggested Use:
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.
Ingredients:
1 cup Cooked Chickpeas
2 tbsp Dried Coconut
1 tsp Urad dal
½ tsp Mustard Seeds
2 Dry Red Chiles
Method:
In a skillet, heat oil on medium heat. Add the mustard seeds and urad dal. When the seeds start to splutter and dal turns golden, add the curry leaves, dry red chile and hing. Cook for 30 seconds.
Next add the dry coconut and 2 tbsp water. Cover and cook for 1 minute to rehydrate the coconut. Skip this step if using fresh coconut and add it after cooking the chickpeas at the very end.
Add the cooked chickpeas and salt. Cover and cook for 5 minutes. Serve warm or at room temperature.
From cookshideout.com