Name: Schezuan Pepper Spiced South Indian 'Sundal'
Yield: 4 servings
Ingredients: 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

Servings: 4 persons

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

1
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)
2
Heat oil till hot and add the mustard seeds. Once the seeds sputter & pop, add the arbol chilli and asafetida. Stir to combine.
3
Add the drained garbanzo beans, toasted schezuan pepper & turmeric. Mix well.
4
Lower the burner to a simmer, cover the pan & cook for 5 minutes till the flavors blend.
5
Transfer to a serving dish, drizzle with lime/lemon juice & garnish with cilantro.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Schezuan Pepper Spiced South Indian 'Sundal'

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