Black Chickpeas with yam stir fry


  1. Black chickpeas / channa/ Kadle – 1 cup [ either sprouted or Soak it overnight ]
  2. Yam ( suran) cubed – 1 cup
  3. Oil- 1 tablespoon oil
  4. Mustard seeds – ½ teaspoon
  5. Cumin (Jeera) – 1/2 tsp
  6. Curry leaves – a few
  7. Onion chopped – 1 tbsp
  8. Jaggery  –       1’ piece , or crushed into powder
  9. Chili powder – ¾ tsp
  10. Turmeric powder – ¼ tsp
  11. Coriander powder – 1 tsp
  12. salt to taste
  13. Grated coconut / desiccated coconut – 2 tb spoons.


  1. Pressure cook chickpeas till done. [ if it is sprouted 1 whistle is enough – black chickpeas needs more cooking time than the white one.)
  2. Wait till the cooker cools down to open the lid. Add the cut yam, turmeric powder, chili powder, coriander powder, jaggery and salt, cover & cook. Let all the water evaporate. ( yam cooks very fast- don’t let it be mushy)
  3. Heat the oil in a big pan on medium heat and add mustard seeds to it. When they start spluttering add cumin.
  4. Add chopped onion and curry leaves to the fry, when it turns brown add coconut fry again till coconut turns golden brown.
  5. Add the boiled chickpeas and suran mixture to the pan and mix well (Make sure to do it gently without squishing the suran), adjust the salt taste.
  6. Simmer it for 5 minutes and turn off the heat. Serve hot with rice/ Roti.

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