This recipe is adapted from Jugalbandi's version with some changes.
1 1/2 cup soaked and cooked brown chickpeas
Salt to taste
2 tsp oil
1/4 cup dry coconut powder
1/2 tsp turmeric powder
Few curry leaves
Finely chopped coriander
1/2 tsp mustard seeds
1 tbsp coriander seeds
1/2 tsp cumin seeds
3 red chillies
A small piece of cinnamon
Dry roast the masala ingredients and dry coconut powder seperately. Grind it along with turmeric and 1/4 cup of cooked chickpeas.
Heat oil, add mustard and curry leaves. When it splutters, add the potato cubes, salt, cooked chickpeas and masala paste.
Let it get cooked on slow flame for some time. When the potatoes are done, garnish with coriander leaves and serve with rotis/puttu.
Chickpeas have a very high protein content apart from being rich in fiber. It helps in reduction of cholesterol as well.
This protein rich side dish is my entry to the Eat Healthy: Protein Rich event hosted by Sangeeth.